MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Danish Roast Pork
 Categories: Danish, Pork
      Yield: 6 Servings

      1 tb Fennel seeds
      1 tb Coriander seeds
           Flaked sea salt and pepper
           Sunflower oil
  1 1/2 kg Pork belly (3 lb 5 oz);
           -rind scored in a diamond
           -pattern
    600 ml Dry white wine (2 c)

  Make the prunes at least a day ahead.

  Make the cucumber at least a couple hours ahead.

  Crush the spices with some salt in a mortar. Add 2 tb oil, then rub
  this all over the flesh of the pork. Cover and refrigerate for an
  hour.

  Preheat the oven to 220øC/425øF/gas 7. Rub the skin of the pork
  outside with more oil, then season all over with salt and pepper,
  pressing the salt flakes into the skin. Roast in the preheated oven
  for 30 minutes.

  Pour half the white wine around the pork and reduce the heat to
  170øC/325øF/gas 3. Cook for a further 1-1/2 hours, pouring the rest
  of the wine round the joint about an hour before the end of cooking
  time. Take the pork out of the oven, cover with foil, insulate well,
  and leave to rest for about 15 minutes. Carve and serve with the
  cooking juices and pickles.

  Recipe by Roast Figs Sugar Snow by Diana Henry, 2005

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