Yesterday's lunch (and tonight's dinner). Lard rôti or roasted side pork belly. Been trying to figure how to make it since coming across it in Brittany 8 or so years ago. The French recipes I've been finding and using online (it seems largely unknown to the French who are not Bretons) haven;t worked too well if at all.

Ended up using this recipe that ironically came from my local mainstream paper.

With different spicing (apparently garlic and Chinese five spice), the cooking technique can be easily used for making Cantonese roast pork.