seven-hour slow roast belly pork

Serves 6
Prep time: 10 mins
Cook time: 7 hours

2 medium onions, halved
1 x 1.8kg whole piece of boned, free range pork belly, scored for crackling
1 tbsp flaked sea salt
2 tsp ground ginger
2 tsp coriander seeds, crushed
1/2 tsp cayenne pepper
1 tsp olive oil

Line an AGA half-size roasting tin with a sheet of Bake-O-Glide and place the halved onions in the middle. Pat the skin of the pork dry with a paper towel. In a bowl combine the salt, ginger, coriander, cayenne pepper and olive oil and mix well. Using your hands, rub the spice mix all over the pork and place on the top of the onions in the roasting tin.

2, 3 and 4 oven AGA: Place in the Roasting Oven for 30-45 minutes or until golden and crackling, then transfer to the Simmering Oven for a further 6 1/2 hours.
Conventional cooker: Pre-heat to 210°C (410°F). Place the pork in the middle of the oven for 45 minutes or until golden and crackling. Reduce the heat to 150°C (300°F) and roast for a further 3 hours and 15 minutes. Remove the pork from the oven and allow to rest, uncovered for 15-20 minutes.

Serve sliced into large chunks, with the sticky onions and vegetables of your choice. Please note that cooking the pork in a conventional oven takes only 4 rather than 7 hours.

By Dawn Roads, Food Editor AGA MAGAzine