The glazed slab : Pork belly with cumin seeds and sherry vinegar-quince glaze

Serves 6

For the glaze

• 2 tsp cumin seeds
• 1 tsp smoked paprika
• 2g pork belly
• 3 tsp sea salt
• 2 onions

• 1 tbsp olive oil
• 2 cloves garlic
• 75g membrillo
• 125g sherry vinegar
• 50g soft brown sugar
• 1 tsp chilli flakes
• 125g water

Step 1
First, ask your butcher to score the rind in 1cm intervals so that it gets maximum puff.

Step 2
Place it on a rack, unwrapped, in the refrigerator 24 hours before cooking.

Step 3
The day before cooking, place the scored belly on a rack, set over a roasting dish.

Step 4
Refrigerate (ideally) for 24 hours, to dry out the skin as much as possible.

Step 5
When ready to cook, preheat the oven to 240C/475F/gas mark 9.

Step 6
Rub the meat side of the pork belly with the spices.

Step 7
Spread the onion slices across the bottom of a shallow roasting tin.

Step 8
Put the meat on top, skin-side up.

Step 9
Sprinkle with sea salt, then roast on the middle shelf of the oven for 30 minutes.

Step 10
Reduce the oven temperature to 160C/325F/gas mark 3 and cook for another 2 hours, or until the meat is tender.

Step 11
Raise the temperature to 220C/425F/gas mark 7 and cook for another 30 minutes, or until the crackling has puffed up and gone crisp.

Step 12
Let the meat rest for at least 10 minutes, loosely covered in foil.

Step 13
While the meat is cooking, make the glaze.

Step 14
Heat the oil in a small saucepan over low heat.

Step 15
Add the garlic and stir for 2 minutes, or until light golden.

Step 16
Add the membrillo and stir until melted, then add the vinegar and simmer for 2 minutes, or until reduced.

Step 17
Add the sugar, chilli flakes, a pinch of salt and the water.

Step 18
Simmer for 5 minutes or until syrupy, then take off the heat.

Step 19
Serve the meat in thick slices with a bowl of the sauce to pass around to drizzle with.