We’ve done this concept before, but I don’t think I put it here. I went to the grocery store to look for inspiration and found a nice piece of pork belly. I pounded it flat and hit it with a liberal dose of salt and pepper. I covered the slab with the leaves from several sprigs of thyme, sage, and rosemary before rolling it up and tying it tight. The bundle was then roasted on the grill over indirect heat for about 1.5 hours.
The better half came home as it was going on the grill and asked with excitement what she could do? Did I have a side? Should we do a salad? I described the main and told her to run with it. She came up with an herb and roast vegetable tossed fettuccine with crushed walnuts.
I almost didn’t take a picture, but she was all “this is awesome!” so I did.
She was right - 9.1/10
