Funk up your belly pork with this banger of a dish!
Finely chop the rosemary, thyme and garlic cloves and zest the lemon and put into a bowl, add a nice big glug of oil and mix well
Turn the pork belly skin-side up. Using a sharp knife or Stanley knife, score the skin at 1cm intervals and rub the sea salt all over. Turn the pork belly over and season a little more, Lay the stuffing down the centre, then bring the 2 ends together and roll tightly. Flip the pork over so the ends meet underneath. Tie the rolled pork with kitchen string to secure.
Throw the chopped onion into a roasting tray and place the rolled pork on top and pour in a litre of water place into an oven preheated to 220C for 25 minutes then drop the oven to 160C for a further 1hr and 5 minutes, remove and allow to rest before carving