1 kg pork belly
2 Tbsp olive oil
3 Tbsp peach chutney
½ cup whole almonds, toasted
½ cup dates
½ tsp ground cinnamon
½ tsp ground dhania (coriander) powder
1 tsp ground cumin/jeera
1 tsp ground ginger
Preheat the oven to 220℃.
Toast the almonds in a hot pan. Cool.
Unroll pork belly if bought pre-rolled. Salt the flesh side.
Mix chutney and spices to make a paste. Smear all over the flesh side of the pork belly.
Lay the dates and toasted almonds along the middle.
Roll up with kitchen string and tie very tightly in 5 or 6 places. If any dates and nuts pop out at either end, push them back in with your fingers.
Salt the skin/rind. Oil the skin all over.
Roast in a preheated 200℃ oven for 20 minutes.
Turn the heat down to 170℃ and roast for 90 minutes to 2 hours. Juices should run clear when a skewer is inserted. Turn the heat up to 220℃ and blast it to crisp the skin for about 20 minutes. If the skin is not crisp, roast a little longer in the very hot oven. Remove and allow to rest for 20 minutes. DM168/TGIFood
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