I used a 1.2kg pork belly for this. Score the fat with a sharp knife in 1cm apart slices. Take care not to cut right through the fat, as the juices will escape (and you want them to stay in the meat).
Then, rub sea salt flakes all over the scored fat of the belly. Let it rest in the fridge for an hour or more, to allow the skin to dry out a bit.
Remove it from the fridge half an hour before cooking, so that the meat can get to room temperature.
In a small dish, mix together 2 tablespoons of olive oil with half a teaspoon each of salt and pepper. Then add a teaspoon of crushed garlic, a teaspoon of thyme and a teaspoon of honey.
Rub this mixture all over the underside of the meat. Don't get any on the fat side!
Preheat your oven to 200'C. Place the meat, fat side up, in the oven for 30 minutes.
While this is cooking, cut up your veggies. I have used red onion, butternut, sweet potato (orange and white) and celery.
Place the meat on top of the vegetables. Brush the veggies with olive oil and a bit of salt.
Pour the juice of one lemon over the top of the pork.
Then roast it for another 1 1/2 hours at 160'C.
To crackle the fat, place the meat under the grill at 225'C for about 5 to 10 minutes. Don't put it too close to grill, as it will burn. I put mine at the lowest part of the oven. Keep close to the crackling - when it burns, it burns fast!
Cover with foil and allow to rest for 20 mins before carving.
