Pork Belly With Chilli Jam Crackling

Combine the sugar, salt, water and dried spices to make a brine, mix this well and place the pork belly into this to soak overnight.

Remove the pork belly from the brine and drain well, put a few score marks in a criss-cross pattern on top of the skin only going 1-2mm deep, rub in the thaitalian tingler chilli jam over the skin and sprinkle with a little maldon sea salt.

Place in the oven at 160°C for 180 Minutes.