Marcus Wareing's Blackened Chilli Belly Of Pork

This blackened chilli belly of pork is a true celebration of flavor, with each bite revealing layers of succulent meat and a delightful kick from the spices. The careful preparation, from salting the skin to achieving that perfect crispy finish under the grill, ensures a dish that is both impressive and irresistibly delicious. Serve it hot, and watch as your guests savor every mouthful, drawn in by the rich aromas and vibrant taste.

1. 1

   Salt the skin of the pork belly and leave for 2 hours.

2. 2

   Preheat the oven to 150C/130C fan/300F/gas 2.

3. 3

   Rinse off the salt, pat the pork belly dry and place it, skin side up, in a roasting tin.

4. 4

   Mix together the remaining ingredients and smother all over the pork belly.

5. 5

   Bake for 21⁄2 hours, then remove from the oven.

6. 6

   Turn your grill to medium high.

7. 7

   Gently lift the pork belly into another roasting tin and place under the grill.

8. 8

   Strain the cooking juices from the first tin into a wide saucepan and bring to a simmer on the stove top.

9. 9

   Turn the pork belly regularly to ensure it is grilled evenly and crisps up nicely.

10. 10

    Reduce the cooking liquid to a sticky syrup and brush it over the pork belly once it has crisped up.

11. 11

    Carve and serve while hot.