Sticky American-Style BBQ Pork Belly

• While the fries are baking, 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, skin-side down, on a second lined oven tray. Roast until lightly browned, 15-20 minutes. • When fries are done, flip pork skin-side up. Heat grill to high. Grill pork until skin is golden and crispy, 10-25 minutes.

TIP: Keep an eye on the pork when grilling, it can burn fast!

• While pork is roasting, roughly chop cucumber. • Thinly slice apple and celery. • Finely chop garlic.

• When pork has 5 minutes remaining, in a medium frying pan, heat a drizzle of olive oil over medium-high heat. • Cook garlic and All-American spice blend until fragrant, 1 minute. • Add sweet & savoury glaze and cook, stirring, until combined and warmed through, 1 minute.

• In a medium bowl, add the mixed salad leaves, cucumber, apple, celery and ranch dressing. • Toss to coat and season to taste.