1.6kg pork belly 3 tbsp light muscovado sugar 3 tbsp treacle 3 tbsp tomato purée 1 onion , whizzed in a food processor 3 garlic cloves , crushed 1 tbsp dried oregano 1 tbsp ground cumin 1 tsp crushed dried chillies 1 tsp cinnamon 2 tsp allspice

Heat oven on gas mark 2, then sit the pork belly in a deep roasting dish. Mix the remaining ingredients with 1 tsp salt, then rub all over the pork. Cover, roast for 3 hrs, then uncover, slice the pork into 16 short, fat chops. Spoon over the sauce from the dish, then roast, uncovered, for another hour, turning the strips halfway.