Method

• 1.
  Using a sharp knife, score the pork belly skin at 1cm intervals without cutting into the meat. Fill the base of a frypan with 1cm water and place over high heat. Bring to the boil and dip pork skin-side down into the water for a few seconds to open incisions. Pat dry with paper towel.

• 2.
  For the coriander and fennel marinade, heat a frypan over high heat and toast seeds for 1-2 minutes until fragrant. Using a mortar and pestle, grind seeds, garlic and oil to a coarse paste. Rub into pork flesh, then place pork skin-side up on a baking tray. Chill, uncovered, overnight.
• 3.
  Remove pork from fridge to come to room temperature. Preheat oven to 220°C and grease a large roasting pan. Place pork skin-side up in pan. Combine coriander and fennel seeds and 2 tsp salt flakes in a bowl, then rub into pork skin.
• 4.
  Place apple, pear, eschalot and oil in a bowl and toss to combine. Arrange around pork and roast for 40 minutes or until skin starts to bubble and crisp.
• 5.
  Remove pork from oven and transfer cooked fruit mixture to a bowl. Set aside. Reduce oven to 160°C, add stock and roast pork for another 45 minutes or until meat is cooked through and crackling is crisp and golden. Return fruit mixture to pan for the final 5 minutes of cooking time to heat through. Rest the pork, loosely covered with foil, for 15 minutes.
• 6.
  Slice pork and place on a platter with fruit mixture. Drizzle with cooking juices and scatter with micro coriander to serve.