Pork Belly

1.5 kg Australian Pork Belly
1 tablespoon oil
1-2 tablespoons flaked salt
Freshly ground black pepper to taste

Rainbow Carrots

½ cup (125ml) maple syrup
1 tablespoon clear honey
1 teaspoon sesame oil
1⁄4 cup (60ml) light soy sauce
3 garlic cloves, crushed
1 teaspoon salt
2 tablespoons hot water
1kg bag Rainbow Carrots 3 teaspoons toasted sesame seeds

Method

1. Pat dry pork belly with paper towel and score rind deeply with small sharp knife, at 1cm intervals, being careful to not cut into the meat. (If time allows, leave the scored roast uncovered in the fridge for 1 hour, or ideally overnight.)
2. Preheat oven 250°C/240°C (fan-forced).
3. Place pork belly on a wire rack in the sink and pour boiling water over the rind. Pat dry thoroughly with paper towel. Rub skin with the oil and salt, making sure the oil and salt penetrate the scores. Place the roast on a baking tray and cook 50 minutes or until the rind crackles.
4. Turn the oven down to 200°C/180°C (fan-forced) and cook for a further 25-35 minutes. Remove from oven, allow the roast to rest for 10 minutes before slicing.
5. While pork roast is in the last 30 minutes of cooking, combine maple syrup, honey, sesame oil, soy sauce, garlic, salt and water; mix well.
6. Arrange carrots into a roasting dish that is large enough to contain the carrots in a single layer. Drizzle over all but ¼ cup of the maple syrup and soy mixture. Toss well to coat evenly.
7. Place in oven on the bottom oven shelf and roast 20 minutes. Turn carrots over and pour over remaining maple soy sauce if needed. Cook a further 10-15 minutes or until cooked through, golden and sticky. Remove and sprinkle over sesame seeds.
8. To serve, slice pork belly and arrange onto a large serving platter along with Rainbow Carrots. Serve immediately.