Paprika Spiced Pork Belly 

• 1½ kg. pork belly in one piece, rind on, well scored
• 1 tablesp. smoked paprika
• 1 teasp. salt

• 4 tablesp. olive oil
• 2 garlic cloves, chopped
• 2 teasp. smoked paprika
• 2 scallions, chopped
• 1 tablesp. fresh coriander
• 1 red chilli, chopped
• Salt and black pepper

Set the oven 180ºC (350Fº) Gas Mark 4.

Place the pork on a rack over a deep roasting tin, then pour half
a kettle of boiling water over the rind, discard the water, dry off the pork with kitchen paper, this will help to give you really crisp crackling.

Mix the smoked paprika and salt together. Spread it over the rind and meat. Place the pork back on the rack over the roasting tin and place in the hot oven for 2 hours approx. If you are barbecuing, finish on the hot barbecue for the last half hour.

To make the dressing - heat the olive oil, add the garlic and allow the garlic to just turn golden – no more, tip the oil and garlic into the processor. Add the smoked paprika, scallions, coriander, chilli and whiz for a minute, taste for seasoning.