Ingredients

• 1-1.5kg/2¼lb-3lb 5oz boneless pork belly
• skin finely scored
• 3 garlic cloves
• half a teaspoon dried chilli flakes
• 2 tablespoons light soy sauce
• a tablespoon groundnut oil
• 2 teaspoons salt
• a lightly heaped teaspoon Chinese five-spice powder
• 2 spring onions
• a small red chilli
• 3 peaches
• 8 cherry tomatoes
• a small bunch coriander
• juice of 2 limes
• 3 tablespoons olive oil

Directions

• Put the pork belly in a china or glass dish. Peel and crush the garlic to a paste
• stirring in the soy
• dried chilli flakes
• groundnut oil
• salt and five-spice powder. Spread this paste over the skin and underside of the pork belly. Leave it to marinate for a good 4 hours
• if not overnight.
• When the pork has marinated
• preheat the oven at 220C/425F/Gas 8. Place the pork in a roasting tin then cook
• skin-side up
• for about 20 minutes. Lower the heat to 200C/400F/Gas 6 and continue cooking for a further 40-50 minutes
• or until the skin is dark and crisp. Leave for 10 minutes to rest
• then carve.
• Meanwhile
• to make the peach salsa
• trim and finely chop the spring onions
• finely chop the chilli
• peel
• stone and finely chop the peach and halve the tomatoes. Mix gently then dress with the lime juice and the olive oil.
• Serve the ribs with the peach salsa on the side.