Celebrating the best cut of the pig, the one from which bacon is prepared, with layers of crackling texture met by plum, soft meat. This roast pork belly dish is one to bring out for a memorable occasion, and surely will go unforgotten. Paired with the sweet taste of sautéed  apples and the savour of seasoned potatoes, one can’t go wrong in making a countryside classic right at the comfort of your own home. Preheat your oven while dicing the onions and apples. Cut the slab of pork skin-up into criss cross patterns, and rub both side of the meat with the seasonings, removing any excess salt as the grooves will soak up plenty. Now that the oven is at temperature, place your pig on rack (in foil if preferred), and watch the magic rise from each layer outward as two few hours pass. Once the sin is blistered and puffed, you may remove from oven to stand for cooldown before transferring to carving board. Gather your sides and cooking juices (definitely don’t forget), and the table is ready for serving. Rejoice, enjoy, and carve away.