• Preheat oven to 240ºC/220ºC fan-forced. Pat dry slow-cooked pork belly with paper towel. • Drizzle with olive oil, then rub over a good pinch of salt. Place pork, fat-side up, on a foil-lined oven tray. • Roast until lightly browned, 20-25 minutes. • Turn grill to high. Grill pork until skin is golden and crispy, a further 10-15 minutes.

• Meanwhile, cut sweet potato into fries. • Place fries on a baking paper-lined oven tray. Drizzle with olive oil, sprinkle with All-American spice blend and toss to coat. • Bake until tender, 20-25 minutes.

• Meanwhile, halve snacking tomatoes. Grate carrot. • In a large bowl, combine spinach, rocket & fennel mix, carrot, tomato and ranch dressing. Season to taste.

• In a small heatproof bowl, microwave sweet & savoury glaze in 10 second bursts until fragrant. • Divide roast pork belly, spiced sweet potato fries and tomato fennel salad between plates. • Pour sweet & savoury glaze over pork. Serve with garlic aioli. Enjoy!