Score the skin of the belly, the thick end about 6 ribs-slashes with Stanley knife and rub vigorously with salt and thyme leaves, getting them right into the cracks.
Roast in the oven at 220oC / Gas Mark 7 for the first 30 minutes, then turn down to 140oC/Gas mark 4 and cook for a further 2 hours until the juices run clear when pierced with a skewer and the crackling is crackled to an irresistible golden brown.
Remove the crackling before carving, then cut the joint into thick slices. Serve each person with one or two slices of meat and a good piece of crackling.
Lovely served on mashed potatoes and simple steamed peppered dark greens. Sensational cold following day with mayonnaise.
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