- 1 x 2.5 kg free-range pork belly
- 1 T ground coriander, crushed
- 1 T sumac, crushed
- 3 T fresh thyme leaves, crushed
- ½ garlic head, crushed
- 1 orange, zest
- 4 T olive oil
- Sea salt, to taste
- 8 Flavourburst plums, halved or whole
Preheat the oven to 220°C. Score the fat of the free- range pork belly in a crisscross pattern. Crush ground coriander, sumac, fresh thyme leaves, head garlic and the orange zest with olive oil.
Rub into the fat. Sprinkle generously with sea salt and roast for 25 minutes, or until the fat is crispy. Reduce the heat to 180°C and cook for a further 1 1⁄2 hours, or until cooked through.
In the last 30 minutes of cooking time, add the Flavourburst plums. Serve with the pork belly, cauliflower mash or slaw and toasted pita breads.