Method

• 1.
  Spread half the salt over the base of a deep-sided baking tray about the same size as the pork belly. Top with the pork belly, skin-side up, then cover pork with remaining salt. Cover with plastic wrap and chill for 3 hours to cure slightly. Remove the pork, rinse well under cold running water to remove the salt, then pat dry with paper towel. Using a sharp knife, score pork skin in 5mm intervals.

• 2.
  Preheat oven to 230°C. Combine the oregano, sage, rosemary, lemon zest, garlic, oil and half the thyme leaves in a bowl. Place pork, skin-side down, on a chopping board. Spread herb mixture over pork esh, leaving a 1cm border, and season with pepper. Roll up belly tightly from the long edge to form a log shape, making sure the skin is on the outside and not overlapping. Tie securely with kitchen string at 3cm intervals to ensure pork holds its shape. Place pork on a wire rack set in a roasting pan. Roast for 30 minutes or until skin is golden and starting to crisp. Reduce oven to 160°C and cook for a further 1 1/2 hours or until tender and crackling is crisp. Remove and set aside to rest, loosely covered with foil, for 10 minutes before carving.
• 3.
  Meanwhile, place the butter, Jerusalem artichokes and remaining thyme leaves in a bowl. Toss to combine and place in a roasting pan. Roast on shelf below pork for final 40 minutes of cooking or until tender and crisp.
• 4.
  Preheat a chargrill pan to high heat. Brush the radicchio with oil and chargrill for 1 minute each side or until lightly charred. Drizzle with vincotto.
• 5.
  To serve, slice pork and serve with Jerusalem artichokes and radicchio.