Ensure the pork belly is at room temperature to begin with, pat dry the surface with paper towel to ensure its dry and score the skin if your butcher has not already done so
Season the pork skin liberally with salt rubbing a little into the scores of the skin and place the pork onto a cake rack over a solid baking tray
Pre-heat the oven to 230 degrees combi setting and place the pork in for 30 mins
Once the 30 mins had elapsed remove the pork from the oven and place the shallots in the bottom of the tray. Change the setting on the oven to 170 degrees for a further 45 mins
While the pork cooks finely slice and julienne the apple and nectarine and place into a mixing bowl
Once the pork has finished cooking remove from the oven and lightly cover the pork in foil to rest for at least 20 mins
Remove the shallots from the tray and add to the nectarine and apple salad, dress with a little EVOO and toss well
To serve cut the pork into slices by turning it upside down and slicing it with a sharp bread knife place a mound of the salad in the middle of a large serving platter and lay over slices of pork, finish with a drizzle of EVOO and some baby herbs