Ben Tish’s pork belly ribs with roasted peaches and fennel

Method

1. Put the pork in a dish and scatter the salt over the skin. Chill overnight.

2. The next day, wipe off the salt, rinse briefly, then pat dry. Heat the oven to 110°C fan/gas ½ or set up a barbecue for indirect cooking at roughly the same temperature. Put the pork in a large flameproof dish and cook for 4 hours. Coat the fennel and peaches in the olive oil and season with salt and pepper.

3. Add the fennel to the dish, turn the heat (barbecue) up to 200°C fan/gas 7 and cook for a further 25-30 minutes until golden. Turn the heat back down to 160°C fan/gas 4, add the peach halves and cook for another 15-20 minutes.

4. Meanwhile, put the sugar, cider, vinegar, rosemary and a pinch of salt in a small saucepan and bring to the boil. Cook, stirring regularly, for 10-15 minutes, or until reduced to a syrupy glaze.

5. Spoon the glaze all over the pork, fennel and peaches, then cook for a few more minutes to set (over direct heat if possible on the barbecue to create char marks), then slice the pork and serve with the fennel and peaches.