Ingredients: - 
500g pork belly,
Salt,
¼ cup dry sherry,
2 Tbsp soy,
1 Tbsp cider vinegar,
2 Tbsp honey,
2 Tbsp horopito (herb/spice) seasoning,
Salad: -
1 green apple, very finely sliced,
¼ cup mint, finely shredded,
¼ cup coriander, finely chopped,
1 Lebanese cucumber, very finely sliced,
1 cup watercress,
½ cup roasted peanuts for garnish (optional),
Dressing: -
3 Tbsp sesame oil,
4 Tbsp fish sauce,
¼ cup lemon juice,
2 Tbsp olive oil,
Salt & Pepper, to taste,
METHOD: -
Score the pork and pat dry. Heavily salt the skin.
Combine the sherry, soy, vinegar, honey and horopito and rub into the flesh.
Place into a roasting dish and roast on 180C for 1½ hours until crispy and tender.
Into a bowl place apple, mint, coriander, cucumber.
Combine sesame oil, fish sauce, lemon juice and oil and whisk in a bowl. Drizzle over salad.
Slice pork and add to dinner table with fresh watercress salad. Garnish with peanuts, (Optional).