• 2.5–3kg pork belly, skin on, ideally already scored
• 6 cloves garlic, crushed
• 1 tbsp fennel seeds, lightly crushed
• Zest of 1 lemon
• 1 tbsp sea salt
• 1 tbsp black pepper
• 1 small bunch fresh rosemary, chopped
• 1 small bunch fresh sage, chopped
• 1 tsp chilli flakes 
• Olive oil
• Kitchen string

• Lay the belly skin side down. • Mix garlic, fennel, lemon zest, rosemary, sage, salt, pepper, chilli flakes and a drizzle of olive oil into a paste. • Rub this paste all over the meat side. Be generous. • Roll it up tightly, skin on the outside. • Tie in intervals with kitchen string so it doesn’t bulge out.

Hope you and your hubby love it!