Method

This is best done on the BBQ.

Heat your BBQ, if using charcoal, use plenty and allow to get very hot, then put lid on and cool down coals. Otherwise a good medium heat will be fine.

Liberally salt the fat side of the meat, score the meat to allow heat into the thicker parts and lay on the prepared grill, fat side down.

Season the meat with black pepper and salt.

Leave to cook.

Make sure the grill does not get too hot as you do not want to burn the fat, also it will drip and may flare up. The meat should just sizzle gently.

Leave to cook for about 30 minutes.

Turn the meat over, adjust heat if necessary, then leave for a further 20 minutes.

Check the meat is done with meat thermometer or insert a skewer, then place on upper lip to see how hot the meat is internally. When done to your satisfaction remove from the grill and place in a dish, fat side down.

Slice the onions and place on the grill, use a small tray if using an open grill.

Pick the herbs from the stalks and strew with the leaves, add the garlic, thinly sliced and the grated zest of half the lemon.

Squeeze half a lemon over the meat and add the cider vinegar and olive oil.

When the onion slices are soft and coloured add to the pork, and spoon over the juices in the dish.

Cover the joint with foil and let the meat marinate for at least 45 minutes. The meat can be kept in a low oven 70C is suitable.

When ready to serve, put the meat on a board and slice thinly.