1. Mix together the garlic, thyme leaves, 2 tablespoons of the olive oil and some salt and pepper. Cover the pork in the marinade and leave for a couple of hours, or overnight.
2. Heat your oven to 220C/Gas Mark 8. Once marinated, rub the skin of the pork belly with the remaining olive oil and plenty of salt (be generous if you want great crackling). Place on a rack in a roasting tin and cook for 25 minutes.
3. Squeeze the lemon juice over the skin then return to the oven. Turn the temperature down to 180C/Gas Mark 4 and cook for another 2 hours.
4. Turn the oven back up to 220C/Gas Mark 8 and cook for a final 30 minutes to finish off your crackling. Leave to rest for at least 20 minutes before slicing. Serve with your favourite roast dinner accompaniments or different salads if eating in the summer.
1kg of Pork Belly is probably a little too much for 4 people, no matter how hungry, so you’re bound to have some leftovers. Shred the leftovers with two forks and use in pitta breads for lunch the following day.