Slow-cooked pork belly with spiced cumquat chutney

Use a sharp knife to cut fine incisions into pork belly skin, rub in salt and refrigerate, uncovered, for a couple of hours or overnight.

Preheat oven to 180°C. Wipe excess salt and any moisture off pork. Heat a large frypan over a moderately hot temperature, add oil and place pork in it skin-side down and caramelise until evenly golden brown. Put pork in a roasting dish skin-side up and roast in oven for about an hour. Remove from oven and rest for 10 minutes. 

Carve pork, and serve with a good spoonful of chutney. Add steamed greens of your choice.