None!

No Allergen Warnings at the moment!

Nutrition	%GDA	Range
Energy Kcal	2,162
Protein	72.02%
Other Carbohydrate	2.18%
Sugar	27.14%
Fat Saturated	370.93%
Fat Unsaturated	247.02%
Fiber	4.10%
Sodium	4.96%
Salt	5.55%

Preheat the oven to its highest setting. Arrange the orange halves in a large roasting tray, cut side up. Put the herbs (thyme and rosemary, roughly chopped), peeled and crushed garlic and oil in a food processor and blitz roughly. Lay the pork on top of the orange halves, skin side down, and lightly sprinkle with salt and pepper. Using your hands, spread the herb mixture evenly all over the upward-facing side of the meat (pork belly, rind on), pressing so it sticks. Turn the joint over, so it's now skin side up and sitting on the orange halves. Wipe the skin dry with kitchen towel and sprinkle all over with sea salt. Roast at full blast for an hour, turning the tray around halfway through. By the end of the hour, the pork should have turned a deep golden colour and the skin have firmed up. Turn down the heat to 160C/325F/gas mark 3, pour the white wine into the base of the tray, avoiding the skin, and roast for an hour more. If the belly begins to turn black, cover with foil. For the last cooking stage, turn down the heat to 110C/225F/gas mark