• 1kg pork belly, skin on
• 2 tsp ground cumin
• 2 tsp sweet paprika
• 1 tsp ground coriander seed
• 1 tsp dried sage
• Sea-salt flakes, to season
• 1⁄4 cup vegetable oil
• 2 sticks celery, thinly sliced, leaves torn
• 1⁄2 bunch flat-leaf parsley, leaves picked
• 1⁄2 bunch dill, finely chopped
• 2 nectarines, cut into wedges
• 1⁄2 cup walnuts, toasted, chopped
• 2 Tbsp aioli
• Juice of 1 lemon
Preheat oven to 230°C. Score pork belly skin in fine parallel lines on the diagonal, then pat dry all over using paper towel. Combine spices in a small bowl then, using your hands, rub into flesh side of pork only. Set aside for 30 minutes to infuse. Season with salt, transfer to a roasting pan, skin-side up, and rub with 1⁄2 of the oil.
Bake for 20 minutes, then remove from oven. Cover with foil, reduce temperature to 140°C, then bake for 21⁄2 hours or until meat is fall-apart tender. Remove foil, increase temperature to 230°C, then bake for a further 10 minutes. Set aside to cool.
Line an oven tray with baking paper. Put pork on prepared tray, skin-side down. Top with a sheet of baking paper, then a second oven tray. Put at least 3kg of weight on top, then refrigerate for 5 hours or overnight if possible.
Preheat oven to 180°C. Cut pork into squares. Heat remaining oil in a large ovenproof non-stick frying pan over a medium heat. Cook pork pieces, skin-side down, for 10 minutes or until crackling is crisp. Turn over, then transfer pan to oven and bake for 5 minutes.
Meanwhile, put celery, herbs, nectarine and walnut in a large bowl and toss to combine. Whisk together aioli and lemon juice in a small bowl. Drizzle salad with lemon aioli and serve with pork.