Crispy crackling pork belly salad

Cut pork belly widthways into three equal pieces. With a sharp knife or Stanley knife, score skin lengthways at 1cm intervals, through the rind and first layer of fat, stopping at the meat. Combine five spice, brown sugar and 2 tablespoons of the salt in a small bowl. Rub flesh side of pork with spice mixture, packing it on heavily and avoiding the skin. Place pork, spice side down, in a flat ceramic baking dish. Rub remaining salt over pork skin, working it into the cuts. Refrigerate, uncovered, for 8 hours or up to 24 hours.

Preheat oven to 120°C (100°C fan-forced). Line an oven tray with foil and fit with a greased wire rack. Line a second oven tray with baking paper.

Place pork pieces meat-side up on a chopping board. Using paper towel, brush off excess spice mixture from the meat. Turn over, brush off excess salt and pat the skin dry. Place skin-side up on prepared rack. Cook the pork for 3 hours or until tender and an internal temperature of 70°C is reached.

After cooking pork for 3 hours, increase the oven to 250°C and switch setting to fan-forced. Cook the pork on the top shelf of the oven for a further 30 minutes or until the pork crackles, rotating the pork halfway through cooking until skin is blistered and golden. Rest pork, uncovered, for 15 minutes.

Combine the eschalots and lime juice, set aside.

For the dressing, place crisp chilli oil in a small frying pan with caster sugar, cook, stirring over medium heat until sugar dissolves and is fragrant. Drain the liquid from eschalots into the pan. Bring to a simmer then remove from the heat.

Using score marks as a guide, slice the pork. Arrange rocket, cucumber, mango, peaches, pickled eschalots, pork and cashews on a platter, then drizzle with the dressing.