Eastington@Paddington

from Destination Flavour: People and Places by Adam Liaw (p49)

Very similar to beggars chicken, or salt crusted fish, except this time with a pork belly.

Salt-crust of flour, salt and water.

Pork belly seared until well brown on all sides

Belly coated in toasted fennel seeds and black peppercorns, and sealed in the salt crust.

Bake for 3 hours

(the pork cracking is from the searing process and not the baking).

The result certainly is very moist (like a beggars chicken).

The downsides were that it was very salty (so I would recommend reducing the salt from 500g to at least half of that), and there is no crackling.

The leftovers make excellent sandwich meat.