Serves: 6The pork can be poached and pressed a day ahead then stored, covered, in the refrigerator. The potatoes can also be prepared, ready for pan-frying.

The pork can be poached and pressed a day ahead then stored, covered, in the refrigerator. The potatoes can also be prepared, ready for pan-frying.

1.5kg pork belly, skin scored at 1cm intervals
2 bay leaves
1 teaspoon fennel seeds
3 cloves garlic, chopped
2 teaspoons chopped thyme
1⁄3 cup olive oil
2 cups chicken stock
2 tablespoons white wine vinegar
1 tablespoon honey
250ml dry white wine
900g new potatoes, scrubbed
20g butter

Place the pork in a large saucepan. Add the bay leaves and cover with cold water. Bring slowly to the boil, skimming off any scum that comes to the surface. Cover and simmer over very low heat for 1 hour. Remove the pork from the saucepan and place on a baking paper-lined board or tray. Place another layer of baking paper on top of the pork then another board or tray. Arrange weights (cans or similar) on top of the tray, so the pork is evenly weighted all over. Stand at room temperature for about 2 hours.

Preheat the oven to 200°C. Combine the fennel seeds, garlic, thyme and half the oil in the bowl of a small food processor. Season with salt and freshly ground black pepper then process until a paste forms. Rub the pork all over with the paste.

Combine the stock, vinegar, honey and wine in a saucepan and bring to the boil. Place the pork in a roasting pan and pour the stock mixture around it. Roast for 11⁄2 hours or until the pork is tender and the skin crisp.

Meanwhile, cook the potatoes in simmering salted water until tender. Drain then peel and cut into 2cm slices. Melt the remaining oil and the butter in a frying pan over medium heat. Cook the potatoes, turning occasionally, until crisp and golden.

If the pork crackling is not crisp, place under a preheated hot grill for a few seconds. Remove the pork from the pan, reserving the juices, and rest for 10 minutes before cutting into 6 pieces. Place the roasting pan with the juices over the heat. Season and heat through. Serve the pork drizzled with the pan juices, with the potatoes and cabbage salad.

Wine Match - Central Otago pinot noir.