Belly Of Pork With Garlic, Lemon And Thyme - cooking recipe

Ingredients

1 (1 1/2 kg) pork belly, piece
12 garlic cloves, peeled and bruised
3 lemons, zest of
2 tablespoons of chopped thyme
2 tablespoons olive oil
salt & freshly ground black pepper
For the salsa verde
1 bunch flat leaf parsley
1 bunch basil
1/2 bunch coriander
2 roasted garlic cloves, peeled
150 ml olive oil
lemon juice
salt & freshly ground black pepper

Preparation

Pierce the skin of the pork all over with a skewer, going through the fat but not the flesh. Pour boiling water over the skin, drain and dry well.
Mix the garlic, lemon zest, thyme, olive oil and salt and pepper together. Rub mixture well into the fleshy side of the pork and leave to marinade overnight.
Preheat the oven to 200C/400Fgas mark 6. Place the pork on a wire rack skin-side up and place the rack over a roasting tin half filled with water. Sprinkle with skin with salt and roast for 15 minutes to start the crackle forming. Then reduce the temperature to 180C/350F/gas mark 4 and continue to cook for one and a half hours. Top up with water in the roasting tin as necessary.
Meanwhile make the salsa verde. In a food processor, mix the herbs and garlic to a paste and gradually pour in the oil so that it becomes emulsified. Season to taste with salt and pepper and lemon juice.
Increase the oven temperature to 230C/450F/gas mark 8 and roast the pork for a further 15 minutes.
Remove from oven, slice and serve with salsa verde.