Season the inside of the pork belly (rib cage side) liberally with salt and pepper.

In a medium bowl, mix together garlic, parsley and rosemary, and rub on to the salted side of the pork belly.

Roll up tightly and tie the belly with butcher’s twine. Place into a prepared baking dish and bake in the oven for 3 hours.

Once done, remove from oven, cover and let rest for at least 45 minutes before slicing. Serve with seasonal beans sauteed with fresh mint and lemon.