Blitz white peppercorn, bay leaves, garlic, lemongrass, spring onions, lime zest, cracked black pepper, and salt in a food processor until well combined
Butterfly cut the pork belly and poke the skin with a sharp knife or skewer
Rub the seasoning mix evenly in the middle of the pork
Roll the pork up tight and truss with string
Place in the fridge uncovered overnight or up to 2 days
Preheat oven to 160C (not fan forced)
Rub the pork with fine salt all over and dab dry with paper towel
Roast on a rack for 2-2.5 hours until tender when tested with a skewer
Turn oven to 240C fan forced and roast for a further 15-20 minutes until skin crackles all over
Rest the pork for minimum 15 minutes before carving
Serve with herby citrusy salad or lemon wedges
