Mampoer Glazed Pork Belly with Roast Peaches

Ingredients

• 1.2 kg pork belly, scored
• 2 Tbsp coarse salt
• 80 ml peach mampoer
• 3 Tbsp honey
• 1 Tbsp Dijon mustard
• 4 peaches, halved
• 1 sprig rosemary

Method

1. 1

   Dry the pork skin thoroughly, rub with salt and roast at 220°C for 30 minutes until blistered.

2. 2

   Drop the oven to 160°C and roast a further 90 minutes.

3. 3

   Simmer the mampoer, honey and mustard for 3 minutes into a glaze.

4. 4

   Add the peaches and rosemary to the roasting tray, brush everything with glaze and roast 15 minutes more.

5. 5

   Rest 10 minutes, carve thickly and spoon over the pan juices.