• one 4 lb. Slab fresh, very lean pork belly

Spices

• 1 teaspoon coriander seeds
• 1/2 teaspoon fennel seeds
• 2 teaspoon black peppercorns
• 1/4 teaspoon whole cloves
• 2 pieces star anise
• 1 three-inch long cinnamon stick

Herbs

• 6 sprigs rosemary
• 2 bay leaves
• 6 sprigs sage
• 6 sprigs thyme
• 1 cup coarse salt
• 1/4 cup sugar
• 1 teaspoon finely chopped garlic
• 1 large carrot, peeled and diced
• 1 large onion, peeled and diced
• 1 branch celery, diced
• 2 gallons chicken stock

1. Preheat oven to 400°F. Toast the spices about 5 minutes. Using a mortar and pestle or a food processor, crush the toasted spices and combine with salt, sugar, garlic, and herbs. Score the skin of the pork belly and rub well with the herb and spice mixture. Cover and refrigerate for 1 to 2 days.
2. Preheat the oven to 350°F. Scrape the surface of the pork belly lightly to remove the excess herb, spice, and seasoning rub. Discard the excess herb and spice mixture, and place the pork in a large braiser along with the carrot, onion, and celery. Add the chicken stock to cover and bring to a boil. Cover with lid and place in the oven for 2 1/2 to 3 hours or until the pork is tenderly cooked. Remove the pork carefully from the braising liquid and place it in a shallow roasting pan. Roast approximately 1 hour, basting occasionally with cooking juices, until the pork is nicely glazed.
3. Serve with braised potatoes or lentils. Either of these may be cooked using one part of the cooking liquid reserved from the pork and one part water.