2 kgpiece boneless pork belly, skin on1½ tspfennel seeds1½ tspwhite peppercorns2garlic cloves, coarsely chopped¼ cup(firmly packed) each thyme and oregano, plus extra to serveFinelygrated rind of 1 lemon, juice of ½60 ml (¼ cup)olive oil500 mldry white wine250 ml (1 cup)chicken stockPeach relish400 gmdried peaches, coarsely chopped125 mldry white wine125 ml (½ cup)white wine vinegar3golden shallots, thinly sliced3thyme sprigs2fresh bay leaves80 gmsugarJuiceof 1 lemon, or to tastePotato and parsley salad1.5 kgchat potatoes, halved50 mlolive oil3golden shallots, thinly sliced2garlic cloves, finely chopped30 mlSherry vinegar2 tspDijon mustard150 gmcrème fraîche100 gmwhole-egg mayonnaiseFinelygrated rind and juice of 1 lemon, or to taste¾ cupcoarsely chopped flat-leaf parsley
For peach relish, combine peaches, wine, vinegar, shallot, thyme, bay leaves, 500ml water and 1 tsp sea salt flakes in a saucepan over medium heat, bring to the simmer and cook until peaches are tender (20-25 minutes). Add sugar, stir to dissolve, then simmer until syrupy and almost completely reduced (4-5 minutes). Add lemon juice, season to taste, transfer to a sterilised jar or container, cool to room temperature and refrigerate for flavours to develop (1 week). Makes 2 cups. Peach relish will keep refrigerated for 2 months.
Score pork skin and fat at 1cm intervals with a very sharp knife, place skin-side up on a rack in the sink and pour boiling water over skin until slits begin to open. Pat dry with absorbent paper and set aside.
Pound fennel seeds and peppercorns in a mortar and pestle until coarsely crushed, transfer half to a bowl with 2 tsp salt flakes and set aside. Add garlic and 1 tsp sea salt flakes to mortar and pestle and pound to a paste. Add herbs and lemon rind, pound to a coarse paste, stir in lemon juice and oil and rub all over pork. Place pork skin-side up on a tray lined with baking paper and refrigerate, uncovered, for skin to dry out (overnight).
Preheat oven to 220C. Place pork skin-side up in a roasting pan, add wine and roast for 30 minutes. Reduce heat to 160C and roast until crackling forms and pork is cooked through (1 hour). Remove pork from pan and set aside to rest (15 minutes). Skim fat from pan juices, add stock, bring to the boil over medium-high heat and cook until reduced to a glaze (6-8 minutes).
For potato and parsley salad, combine potatoes and enough salted cold water to cover well in a large saucepan, boil until tender when pierced with a skewer (15-20 minutes), drain and set aside. Heat oil in a saucepan over medium-high heat, add shallot and garlic and stir occasionally until tender (6-8 minutes). Stir in vinegar and mustard, remove from heat and stir in crème fraîche, mayonnaise and lemon rind and juice. Transfer to a large bowl, add parsley and boiled potato, season to taste, toss to combine and set aside.
Thickly slice pork, scatter with extra oregano and thyme and reserved spice salt, drizzle with glaze and serve with peach relish and potato and parsley salad.