Nigel Slater'S Crisp Pork Belly, Sweet Peach Salsa

• 2 to 3 pounds pork belly, boned, skin intact and finely scored
• 3 cloves garlic
• 2 tablespoons light soy sauce
• 1 tablespoon peanut oil
• 2 teaspoons salt
• 1/2 teaspoon dried chile flakes
• 1 slightly heaping teaspoon Chinese five-spice powder
• 2 green onions
• 1 small red chile
• 3 peaches
• 8 cherry tomatoes
• 1 small bunch cilantro
• Juice of 2 limes
• 3 tablespoons olive oil

1. Put the pork in a china or glass dish. Peel and crush the garlic to a paste, stirring in the soy, oil, salt, chile flakes, and five-spice powder. Spread this paste over the skin and underside of the pork and leave it to marinate for a good four hours, if not overnight.
2. Preheat the oven to 425u0b0F (220u0b0C). Place the pork in a roasting pan, then cook, skin-side up, for about twenty minutes. Lower the heat to 400u0b0F (200u0b0C) and continue cooking for a further forty to fifty minutes, until the skin is dark and crisp. Leave to rest for ten minutes before carving.
3. Make the salsa. Trim and finely chop the green onions. Finely chop the chile. Peel, pit, and finely chop the peaches and tomatoes and chop the cilantro. Toss gently, then dress with the lime juice and olive oil. Serve the pork with the salsa.

pork belly, garlic, soy sauce, peanut oil, salt, chile flakes, green onions, red chile, peaches, tomatoes, cilantro, olive oil

Taken from www.seriouseats.com/recipes/2012/08/nigel-slaters-crisp-pork-belly-sweet-peach-sa.html (may not work)