Spicy Seville pork crackling

6 and 1/2 hours ■ Serves 12 as a snack ■ TRICKY BUT WORTH IT

pork belly 800g, skin on
rock salt 315g
cumin seeds 1 tbsp
fennel seeds 1 tbsp
smoked hot paprika 1 tsp
qround black pepper 1 tsp
sea salt flakes 2 tbsp
sunflower or vegetable oil for deep-frying
garlic cloves 10, unpeeled
rosemary 12 sprigs

■ Cut the pork into 5cm x 2cm lardons and place in a bowl with the rock salt. Mix well and allow to sit at room temperature for 3 hours. This will draw out any excess moisture.
■ Wash the pork in cold running water to remove the salt. Place the pork in a large saucepan, cover with water and bring to the boil over a high heat, then reduce the heat to a simmer and cook for 2 and 1/2 hours or until tender. Drain well and pat very dry with a paper towel.
■ Meanwhile, heat the oven to 180C/fan 160C/gas 4. Place the cumin and fennel seeds on a baking tray lined with baking parchment and roast for 5 minutes, or until aromatic. Allow to cool, then grind in a spice grinder or pound with a pestle and mortar. Add the paprika, pepper and sea salt and combine.
■ Fill a large, heavy-based saucepan or deep-fryer one-third full with oil and heat to 160C, or until a cube of bread takes 30-35 seconds to turn golden. Lightly crush the garlic cloves so they don't explode when cooked. Deep-fry the garlic for 7 minutes, or until deep golden, then add the rosemary and continue frying for another minute. Remove and drain on a paper towel. Increase the oil temperature to 165C and deep-fry the pork, in batches, for 15 minutes or until crisp and golden. Please note that on the odd occasion, if not dry enough, a pork piece may explode, so take extra care. We think it is worth the risk! Skim off any floating debris between each batch. Drain on a paper towel. Season while hot with the spice mix and toss with the garlic and rosemary. Serve straight away.

Spicy Seville pork crackling