• Boil the kettle. Preheat oven to 240ºC/220ºC fan-forced. • Place potato fries on a lined oven tray. • Sprinkle with All-American spice blend, drizzle with olive oil, and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, place slow-cooked pork belly in a large bowl and cover with boiling water. Using tongs, remove pork carefully and pat dry using paper towel (this step helps the crackling get crispy!). • Using a sharp knife, score the skin in 1cm intervals, without cutting into the flesh. Rub all over with a generous pinch of salt. • Place pork pieces, skin-side down, on a second lined oven tray. Roast until lightly browned, 15-20 minutes. • When the fries are done, flip pork skin-side up. Heat the grill to high. Grill pork until skin is golden and crispy, 15-25 minutes. TIP: Keep an eye on the pork when grilling, it can burn fast! TIP: Divide pork across two lined oven trays if your tray is getting crowded.

• When pork belly has 5 minutes remaining, cut tomato into thin wedges. • Thinly slice pear. • In a large bowl, combine mixed salad leaves, tomato, pear, a drizzle of vinegar and olive oil. Season to taste.

• Slice pork belly. • Divide spiced fries, American roast pork belly and garden salad between plates. • Serve with smokey aioli. Enjoy!