Ingredients

• 800g/1lb12oz lean belly of pork
• 800ml/1 pint 8fl oz rich chicken stock
• ½ tsp cumin seeds
• ½ tsp fennel seeds
• ½ tsp crushed cardamom
• 350g/12oz frozen blueberries
• defrosted
• 125ml/4fl oz water
• 2 tbsp caster sugar or honey
• 2 tbsp lemon juice
• ½ tsp mild chilli flakes
• salt and freshly ground black pepper
• 55g/2oz feta cheese
• crumbled
• 3 tbsp plain yoghurt
• ½ tsp ground cumin
• 2 Baby Gem lettuces
• leaves only
• ¼ tsp cumin seeds
• ¼ tsp black sesame seeds

Directions

• For the belly of pork
• preheat the oven to 150C/300F/Gas 2.
• Place the pork belly in a deep roasting tin and pour over the chicken stock – it should come about half-way up the pork belly.
• Scatter over the spices
• cover the tin with aluminium foil and cook in the oven for 2-4 hours
• or until very tender.
• Remove from the oven
• drain off the liquid and let the meat cool completely.
• For the blueberry molasses
• place the blueberries and water in a food processor or blender and blend to a purée.
• Place the purée in a saucepan and add the sugar
• lemon and chilli flakes. Bring to a boil and simmer for 40-60 minutes
• or until the mixture becomes thick and syrupy. Season with salt and freshly ground black pepper
• adding more chilli if you like a little more spice.
• Preheat the oven to 240C/475F/Gas 9. Remove the thick layer of skin and fat from the pork belly and discard. Place the pork in a clean roasting tin and glaze the top and side of the meat with the blueberry molasses.
• Place the pork in the oven for 5-6 minutes
• or until the top is caramelised and slightly crisp.
• For the salad
• whip the feta
• yoghurt and ground cumin together in a bowl. Season with salt and freshly ground black pepper then place in a clean bowl with the salad leaves. Mix well
• then sprinkle with the cumin and sesame seeds.
• Cut the pork into squares and serve with the salad.