Preheat oven to 220°C, 425°F, Gas 7.
Open the pork belly out like a book and rub all over with olive oil and season.
For the stuffing: heat the olive oil in a pan and sweat the onion and garlic without colouring. Add the beans, herbs and lemon zest, then add 50ml water and leave to simmer gently for five minutes. Season the beans, then squeeze in a little lemon juice.
Transfer to a food processor and blitz to a coarse paste. Add a little more water if necessary. Spoon the stuffing into the middle of the pork belly, spreading it evenly. Fold the pork belly back together to enclose the stuffing, then tie around it with cooking string to secure the stuffing.
Place in a roasting tin and roast for 20 minutes. Then turn the heat down to 160°C, 310°F, Gas 2-3 and roast for a further hour. Remove from the oven, cover loosely with foil and leave to rest for 15 minutes before carving. To carve simply slice vertically down between each rib bone.
*Cooking times may vary depending on the size of the pork belly.
Haven't got time to cook this from scratch?
Try our ready-made version- Tesco Rack of Ribs.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.