Rosie’s weekend menu

Crispy roast pork belly

■ Serves 6 ■ Prep 15 mins plus at least 1 hr chilling ■ Cook 2 hrs

2kg pork belly, ribs intact, skin scored
1 tbsp bicarbonate of soda
2 tsp coriander seeds
1 tsp chilli flakes
1 tbsp sea salt
½ lemon
1 fennel bulb, cut into thick slices (reserve the fronds for the peach panzanella on p69, if you like)
2 onions, peeled and cut into thick slices
1 apple, halved
250ml cloudy apple juice
250ml sherry or dry vermouth

1 Bring a large pan of water, big enough to fit the pork belly in, to the boil. Add the bicarbonate of soda and poach the pork on a gentle simmer for 5 mins.

2 Meanwhile, put the coriander seeds and chilli flakes in a small frying pan and toast over a medium heat until the seeds are aromatic, being careful not to burn the chilli.

Carefully lift the pork out