Thyme roasted belly of pork

Serves: 6-8

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Prep Time: 10

Cook Time: 90

• 2.25kg thick end of pork belly (ask the butcher for the last six ribs, and get him to score the rind for crackling)
• small bunch fresh thyme (about 14 sprigs)
• fine flaked sea salt
• a splash of olive oil

Method

1. Heat the oven to 220°C (200°C fan oven) gas mark 7. Lay the joint in a roasting tin. Pull the leaves off the thyme and rub them into the skin with the salt, oil and freshly ground black pepper – be generous with the salt as this will give crispy crackling.
2. Roast for 30 minutes, then turn down the heat to 180°C (160°C fan oven) gas mark 4 and cook for another hour – the juices of the meat should run clear when pierced with a skewer. if the crackling isn’t dark or crispy enough, turn the heat back up to 220°C (200°C fan oven) gas mark 7 and check it again after 5 minutes. 3 remove the crackling and serve slices of the meat accompanied by the crackling, damson jelly and seasonal greens.

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