Barbecued Pork Belly with Berbère Spice and Potato Salad | Grant Kilvington's Website

Ingredients

• 2kg piece of pork belly, skin on
• Berbère Spice (see below)
• 2 brown onions
• 1 carrot
• 2 sticks celery
• 2½ litres chicken stock
• 2 teaspoons salt
• 1 teaspoon ground fennel seeds
• 8 white cardomon pods
• 5 whole dried chillies
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp fenugreek seeds
• 8 cloves
• 1 tsp allspice berries (pimento)
• 2 tsp black peppercorns
• 1 tsp ground ginger
• ½ tsp ground nutmeg
• 2 tsp salt
• 1kg washed Nicola potatoes
• 200ml lemon juice
• 250ml mild olive oil
• sea salt and freshly ground black pepper
• 1 bunch coriander, leaves only
• 1 large mild red chilli, de-seeded and finely sliced
• 6 spring onions, finely sliced on an angle
• pork crackling (see above)