Remove the rib bones from the belly in one piece. This will be roasted along with the belly

Score the rind at 1cm intervals. Place belly on a wire rack rind side up above the sink and pour 2 liters of boiling water over the belly to render some of the fat. Leave to drain and pat dry the rind.

Combine the spices, honey butter and pepper in microwaveable bowl and nuke for 1 minute, then mix to combine. Add lemon juice

Using a pastry brush, smear the mixture on the flesh side of the pork belly, taking care not to get any mixture on the rind side. Also cover both side of the rib bone section removed earlier with the mixture

Preheat oven to 250 degC. Place belly rind side up on a foil lined baking sheet, alongside the rib section. Sprinkle some coarsely ground salt onto the rind and grill for 20 minute

Turn down the heat to 160 degC and roast for 40 minutes. Roasting Vegetables such as sweet potatoes, carrots, mushrooms etc can be added to the same baking sheet at this time if desired

After the roasting time has elapsed, remove the vegetables and the rib.

Turn up the heat to 250 degC again and return the belly to the oven for the rind to crackle. Carefully monitor the process as the rind could easily burn at this point. Once crackling done nice and evenly, remove from the oven.

Set aside for 20 minutes to rest, before carving the meat along the scored lines

Enjoy your super juicy, crackly crunchy pork belly! (with some ribs on the side)