Braised pork belly with crackling

Ingredients

• 1 piece of pork belly, weighing approx. 500–750g
• Groundnut or grapeseed oil
• For the curing brine (25% brine)
• 1 star anise
• 15g coriander seeds
• 6 cloves
• 6 allspice berries
• 3 juniper berries
• Zest of 1 orange
• Zest of 1 lemon
• 1 sprig of rosemary
• 2 sprigs of thyme
• 3 bay leaves
• 2 cloves of garlic, peeled and roughly chopped
• 250g salt
• 1kg cold tap water
• For braising the pork belly
• 1 carrot, peeled and sliced
• 1 onion, peeled and sliced
• 1 leek, white part only, cleaned and sliced
• 1kg brown chicken stock (p.39)
• Salt and black pepper