Twice Cooked Pork Belly with Roasted Capsicum and Hazelnut Sauce

Preheat the oven to 150˚C.

Combine the olive oil, fennel, paprika and caraway seeds in a small bowl. Place the pork in a baking dish and spread the spice mixture over both sides of the pork. Season. Cover tightly and roast for 2 hours or until the pork is very tender. The pork will shrink considerably during cooking.

Cool, cover and refrigerate until ready to barbecue. The pork can be cooked up to 2 days ahead.

Sauce: Rub the capsicums with olive oil and roast in a hot oven until they are soft and the skins are blistered. Cool then remove the seeds and peel off the charred skin. Slice.

Roughly chop the hazelnuts. Combine with all the other ingredients in a food processor and blend until finely chopped. Season.

To cook: Slice the pork into 2 cm thick fingers. Brush with olive oil and cook on a preheated barbecue until golden on the outside and hot in the centre.

Arrange on a platter and serve with the roasted capsicum sauce.