The combination of the cumin mole and the endive with the pork is less sweet than traditional accompaniments. It’s full of flavour and not too rich. Brining meats is a good idea if you have the time and space. It keeps the meat moist, so it’s less likely to dry out during cooking.
1.5kgpork belly off the bone and trimmed of excess fat
Soak the prepared pork belly in brine overnight. Once brined, remove the pork and portion into 160g servings. Grill on low heat until nicely coloured and cooked through. Make sure the fat is well rendered. Keep warm until serving.
Cut the endives in half lengthways and sprinkle with salt.