Fennel-dusted pork belly with perry & pears

Pound the fennel seeds to a coarse powder using a pestle and mortar. Mix with the pul biber and 1 tsp salt.

Unroll the pork and use a sharp knife to score the skin in 1-2cm-wide strips. Rub the fennel mix over the flesh, then sit the joint skin-side up in a small baking tray or on a plate with a lip. Sprinkle 1-2 tsp salt all over the scored skin, then chill, loosely covered, for at least 2 hours or ideally overnight – salting will help dry out the skin and makes for good crackling.

Preheat the oven to 230°C, gas mark 8. Brush away the salt from the top of the pork; put the meat in a small roasting tin. Roast on the top shelf for 45-55 minutes until cooked through with no pink meat remaining and with skin that is golden, puffed and crisp. Reduce the oven temperature to 150°C, gas mark 2. Carefully lift the joint from the tin, pour in the perry and add the pears. Sit the pork on top of the pears and return to the oven for 1 hour, then remove from the oven and set aside to rest for 15 minutes.

Meanwhile, for the gravy, transfer 3 tbsp liquid from the tin to a small pan. Set over a medium-high heat and whisk in the flour. Once smooth, pour in the remaining liquid, whisk and simmer for 3-4 minutes. You could add some vegetable stock from boiled carrots or similar to increase the volume. Serve with carrots, cabbage and roast butternut squash, if you like.