Barbecued pork belly with herb & peppercorn stuffing

Ingredients

• 4kg piece of pork belly, loin attached (ask your butcher for one in advance), without bones
• 1 bunch of parsley, finely chopped
• 1 bunch of thyme, thick stalks removed, leaves finely chopped
• 25 sage leaves, finely chopped
• 8 sticks of rosemary, leaves stripped and finely chopped
• Zest of 2 lemons (keep the lemons for juice later)
• 1½ tbsp Sicilian lemon salt
• 2 tbsp pink peppercorns, finely crushed
• ½ shallot, finely diced
• 2 plum tomatoes, deseeded and finely diced
• 10g parsley leaves, finely chopped
• 10g coriander leaves, finely chopped
• Juice of the 2 zested lemons
• 1 clove of garlic, crushed
• 1 tsp smoked paprika
• 3 tbsp cider vinegar
• 3 tbsp rapeseed or olive oil
• A pinch of sea salt