Crisp Pork belly with grilled peach salad on the BBQ

• 1 kg pork belly without bone
• 1 Tablespoon salt course sea salt
• 1 Tablespoon cumin seeds
• 1 teaspoon cardamom seeds
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil (or another oil of your choice)
• 250 ml boiling water (1 Aust cup)

Salad

• 3 in peaches cut1/2 and deseeded
• 1 cup coriander leaves picked
• 1 cup mint leaves picked
• 2 cups Snow peas cut in thin strips
• 1 whole Lebanese cucumber sliced
• 50 gm red onion sliced fine finely sliced red onion or shallots
• 25 gm fried shallots (you can buy these at an Asian grocery store)
• 1 whole chilli sliced

Dressing- Nuoc cham

• 125 ml lemon juice (1/2 Aust cup)
• 30 gm palm sugar (2 Tablespoons)
• 20 ml boiling water (1 Tablespoon)
• 20 ml light soy (1 Tablespoon)
• 2 cloves garlic crushed
• 3 Tablespoons coriander roots and stems (or whats left from the picked coriander)
• 20 ml fish sauce (1 Tablespoon)