Sticky slow-roast pork belly

1.3 kg pork belly (boned and rind scored)

2 tsp sunflower oil

2-3 tbs clear honey

3 large onions (sliced)

2 tsp ground cumin

1 red chilli (deseeded and chopped)

Crushed black peppercorns and coarse sea salt

Pre-heat the oven to 180º C (160º C fan oven).

Place the pork, rind side up, on a rack and in a roasting tin.

Drizzle with a little oil, press over the crushed peppercorns and dust with the coarse sea salt.

Roast in the oven for 1 hour, remove, baste with juices and cook for a further 90 minutes, basting often.

Put the onions under the pork, mix together the honey, cumin and chilli and brush all over the joint.

Increase the oven temperature to 200º C (180º C fan oven).

Cook for a further 30-40 minutes basting occasionally.

When the joint has a nice golden glaze, test the meat is tender and cooked thoroughly.

Remove joint from roasting pan, set aside to rest then add 2 tablespoons of water and bring to the boil.

Cook until sufficiently reduced, stirring occasionally, to make a rich sauce.