Ingredients
3kg skin-on boneless pork belly 
1 tbsp flavourless oil 

Filling Ingredients 
1 star anise, roasted and ground 
½ tsp ground black pepper 
2 tsp flaky salt 
8 clementines, zested 
1 tbsp chopped rosemary 
1 tbsp chopped parsley 
2 dried bay leaves, finely crumbled 
1 tbsp aromat or 1 chicken stock cube, crumbled 
50g breadcrumbs 
50g pistachios, roughly chopped 

Sauce Ingredients 
90g light brown sugar 
125ml red wine vinegar 
4 whole dried chillies 
2 star anise  
1 stick of cinnamon 
2 cloves 
400g frozen cranberries 

Method
To make the filling, mix all of the filling ingredients together in a little bowl. 

Put the pork belly skin side up and remove the small bit of skin that will overlap when you roll, not the fat, just any skin.  It is best to do this as skin that gets wrapped in the meat will be chewy and won’t crisp nicely. 

Lay the belly skin-side down on a board with the long edge facing you.  Make 8-10 deep cuts in the flesh horizontally and then rub the filling mix deep into the cuts.  

Take the short side and roll the belly up and then tie evenly with string. 

Heat the oven to 220c and lay the pork in a roasting dish and rub the oil over the skin and season heavily with salt. Roast for 30 minutes, then turn the oven down to 160c and roast for another 1 hr 45 minutes - 2 hours 15 minutes, basting with the fat in the pan every 20 minutes or so.  

If the rind hasn’t crackled by the time the cooking time is over then turn the oven back up to 230c and check every 5 minutes until crackled. Rest for 30 mins, then carve into thick slices. 

While the pork rests make the sauce.  Put all of the sauce ingredients into a pan and over a medium bring to a simmer.  Add the cranberries and cook for 5-8 minutes until the cranberries pop and the sauce is reduced and a little sticky. 

- Based on this recipe