2 tbsp rosemary
1 tsp black peppercorns
1 small bunch thyme, leaves only
1 tbsp garlic oil
1 tbsp olive oil
1½ -2kg/3lb 5oz-4lb 8oz piece boneless pork belly, skin scored
Toast the peppercorns in a dry frying pan for a couple of mins.
Pound them in a pestle and mortar with some flaked sea salt, the rosemary, thyme and garlic oil to make a paste.
Mix with 2 tbsp olive oil and rub all over the flesh of the pork.
Cover and chill, leaving to marinate for a few hours or overnight.
When ready to cook, rub the skin of the joint with plenty of salt and 1 tbsp more olive oil.
Sit on a wire rack in a roasting tin and roast at 200C/180C fan/gas 6 for 30 mins.
After this time, squeeze the lemons over the skin and turn the heat down to 180C/ 160C fan/gas 4.
Roast for a further 2 hrs. Finally, turn the heat back up to 220C/ 200C fan/gas 7 and give it a final blast for another 30 mins or so, to finish the crackling.
Allow to rest somewhere warm for 20 mins.
Carve up into chunks or slices and serve with the bay-infused potatoes.
Recipe adapted from: Good Food