5 lb (2.3 kg) lean pork belly, rind removed

1 tbsp salt

½ lemon

½ orange

12 leaves fresh sage

Pepper

On a work surface, place the pork belly flat. If needed, cut the thickest part of the pork to open like a book and create an approximate rectangle about ¾ inch (2 cm) thick. With a small sharp knife, score the outer fat.

Season both sides of the meat with the salt. Rub both sides with the lemon and orange halves. Season with pepper. Place the meat in a glass dish, fat side down, and cover with the sage leaves. Refrigerate uncovered for 12 hours.

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