Crispy kurobuta pork belly with chimichirri sauce & green salad

Pre-heat oven 250C or 230C fan-forced.

Score the pork skin in a criss-cross pattern, about 1cm apart. Mix together salt and combined spices and then rub all over pork. Cover and refrigerate for five hours. Rinse the salt mix off the pork and pat dry. It can now be stored overnight should you wish.

Place pork skin side up on a wire rack and spray with a little oil. Place the rack in a baking tray. Cook for 30 minutes or until the skin is crispy, reduce heat to 150C. Cook pork for a further 20 minutes or until tender.

Meanwhile, to make chimichirri sauce blend all ingredients except vinegar until well combined. Stir in vinegar just before serving.

To make the vinaigrette, mix all ingredients except the oil in a bowl. Slowly whisk in oil until well combined.

To serve, dress the salad leaves with vinaigrette and place on a plate next to the pork. Spoon some chimichirri sauce onto the pork.