Warm salad of guavas and roasted pork belly

[Serves 4]

750g pork belly, boneless, skin scored
2 tbsp canola or sunflower oil
Coarse sea salt and black pepper
1 tbsp brown sugar
½ cup verjuice
3 star anise
4 ripe guavas, halved or quartered
2 tbsp Chinese five-spice powder
30g fresh mint

1. Preheat oven to 180˚C. Rub the pork belly with oil, coarse salt and pepper, and place on a rack in a roasting pan. Roast for 1 hour. Increase temperature to 220˚C and roast for an additional 20–30 minutes until skin is crisp and meat is cooked through. Remove from oven, set aside and allow to cool a little.
2. In a small pan heat brown sugar, verjuice and star anise, stir until sugar has dissolved. Add guavas and cook slowly for 3 minutes. Remove guavas, add five-spice to pan and simmer for an additional 2 minutes. Keep warm.
3. To assemble, slice pork belly into thin strips. Divide between four bowls, top with guava quarters and mint, drizzle with verjuice syrup and serve.