Preheat the oven to 300°F (150°C). Score the skin of the pork belly in a crosshatch pattern, then rub salt and black pepper all over the meat. Place the pork belly in a roasting pan, skin side up, and drizzle with olive oil.

Roast the Pork Belly

Roast in the preheated oven for 2 to 3 hours, until the pork is tender and the skin is crispy. Let it rest for 15 minutes before slicing.

Making Vadouvan Aioli

Prepare the Aioli

In a mixing bowl, whisk together egg yolks, garlic, vadouvan spice blend, and lemon juice. Slowly drizzle in canola oil while whisking continuously until the mixture thickens. Season with salt to taste.

Preparing Stone Fruit

Mix Stone Fruits

In a bowl, combine diced peaches and plums. Drizzle with honey and mix gently.

Pickling Mustard Seeds

Pickle the Seeds

In a saucepan, combine mustard seeds, apple cider vinegar, sugar, and water. Bring to a simmer over medium heat, then reduce to low and cook for about 10 minutes, until seeds are tender. Let cool before serving.