Pre-heat the oven to 180 degrees. Bring a large saucepan of salted water to the boil and par-boil the potatoes for 10 minutes. Drain and allow to steam off for a few minutes. Combine with the carrots, cumin and coriander seeds, black peppercorns and salt in a large mixing bowl.
Toss to combine well then arrange in the base of a roasting tray, tucking the bay leaf in and amongst the vegetables as well. Whisk together the oil and honey until smooth, then brush the pork belly slices with the mixture. Sit the pork belly slices on top of the vegetables, then season and dot the dish with the butter.
Roast for 25-30 minutes until the pork belly is caramelized and cooked through and the vegetables are soft. Remove and allow to rest for 5 minutes before transferring to a serving plate.
4 x large pork belly slices
150g baby tendersweet carrots
500g white potatoes, peeled and cut into large chunks
25ml olive oil
1 bay leaf
a few black peppercorns
½tsp cumin seeds
½tsp coriander seeds, lightly crushed