Crackling pork belly recipe
 This is a summery roast pork belly scented with Chinese spices, served with a fresh and zingy peach salsa. 1-1.5kg/2¼lb-3lb 5oz boneless pork belly, skin finely scored3 garlic cloveshalf a teaspoon dried chilli flakes2 tablespoons light soy saucea tablespoon groundnut oil2 teaspoons salta lightly heaped teaspoon Chinese five-spice powder 1-1.5kg/2¼lb-3lb 5oz boneless pork belly, skin finely scored 3 garlic cloves half a teaspoon dried chilli flakes 2 tablespoons light soy sauce a tablespoon groundnut oil 2 teaspoons salt a lightly heaped teaspoon Chinese five-spice powder 2 spring onionsa small red chilli3 peaches 8 cherry tomatoesa small bunch corianderjuice of 2 limes 3 tablespoons olive oil 2 spring onions a small red chilli 3 peaches 8 cherry tomatoes a small bunch coriander juice of 2 limes 3 tablespoons olive oil Method Put the pork belly in a china or glass dish. Peel and crush the garlic to a paste, stirring in the soy, dried chilli flakes, groundnut oil, salt and five-spice powder. Spread this paste over the skin and underside of the pork belly. Leave it to marinate for a good 4 hours, if not overnight. When the pork has marinated, preheat the oven at 220C/425F/Gas 8. Place the pork in a roasting tin then cook, skin-side up, for about 20 minutes. Lower the heat to 200C/400F/Gas 6 and continue cooking for a further 40-50 minutes, or until the skin is dark and crisp. Leave for 10 minutes to rest, then carve. Meanwhile, to make the peach salsa, trim and finely chop the spring onions, finely chop the chilli, peel, stone and finely chop the peach and halve the tomatoes. Mix gently then dress with the lime juice and the olive oil. Serve the ribs with the peach salsa on the side. Put the pork belly in a china or glass dish. Peel and crush the garlic to a paste, stirring in the soy, dried chilli flakes, groundnut oil, salt and five-spice powder. Spread this paste over the skin and underside of the pork belly. Leave it to marinate for a good 4 hours, if not overnight. Put the pork belly in a china or glass dish. Peel and crush the garlic to a paste, stirring in the soy, dried chilli flakes, groundnut oil, salt and five-spice powder. Spread this paste over the skin and underside of the pork belly. Leave it to marinate for a good 4 hours, if not overnight. When the pork has marinated, preheat the oven at 220C/425F/Gas 8. Place the pork in a roasting tin then cook, skin-side up, for about 20 minutes. Lower the heat to 200C/400F/Gas 6 and continue cooking for a further 40-50 minutes, or until the skin is dark and crisp. Leave for 10 minutes to rest, then carve. When the pork has marinated, preheat the oven at 220C/425F/Gas 8. Place the pork in a roasting tin then cook, skin-side up, for about 20 minutes. Lower the heat to 200C/400F/Gas 6 and continue cooking for a further 40-50 minutes, or until the skin is dark and crisp. Leave for 10 minutes to rest, then carve. Meanwhile, to make the peach salsa, trim and finely chop the spring onions, finely chop the chilli, peel, stone and finely chop the peach and halve the tomatoes. Mix gently then dress with the lime juice and the olive oil. Meanwhile, to make the peach salsa, trim and finely chop the spring onions, finely chop the chilli, peel, stone and finely chop the peach and halve the tomatoes. Mix gently then dress with the lime juice and the olive oil. Serve the ribs with the peach salsa on the side. Serve the ribs with the peach salsa on the side. Recipe tips Ask your butcher to score the skin finely for this as the crackling is essential.The first brief roasting at the higher temperature is essential to set the skin on the route to crispness.