* Big handful of Sage, stems discarded
* Big handful of Rosemary, stems discarded
* 4 Cloves of Garlic, peeled and crushed
* 1 small Onion, chopped
* Grated Zest and Juice of 1 Lime or lemon
* Sea salt and Freshly ground black pepper
* 2 tablespoons Olive oil
* 500 g joint of Pork belly

===Method===
* Using a Food processor with a metal blade attachment or a Pestle and mortar, blend the Onion, Rosemary, Garlic, Sage, 1 tablespoon of the olive oil, Lime juice and Zest into a thickish paste. Season with Salt and Pepper
* Dry the skin of the joint thoroughly with a clean tea-towel
* Cut a criss-cross pattern into the skin with a very sharp knife, and try not to totally penetrate the skin. A Utility knife is ideal for this job.
* Lay the joint out flat, skin side down, on the tea-towel and cut a criss-cross pattern into the Meat, this time going halfway through the Meat, all over the flesh of the joint. A utility knife is ideal for this task.
* Rub the paste into the cuts in the Meat (not the skin)
* If you have the time, leave in to marinate in a cool place for a few hours, or even overnight to let the flavours mingle
* Cover the marinaded meat side with a sheet of tin foil to stop the marinade falling off and lay the joint on a rack, skin-side-up over a roasting tray and rub the remaining tablespoons of Olive oil into the skin
* Sprinkle with finely Ground Sea salt
* Place into the oven and '''immediately''' reduce the heat to 220° C (425° F - gas 7) and Roast for 20 minutes
* Using a kitchen towel, pat off any excess fat that may be gathering on the top of the crackling
* Reduce the heat to 165° C (325° F - gas 3) and Roast for 1.5 to 2 hours. If it is done after 1.5 hours, it won't hurt to rest in a warm place for the last 30 minutes while other accompaniments continue to cook.
* Rest for 10 minutes, then cut into bite-sized chunks

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