Infused with citrus and East Asian aromates and smoked slowly on the barbecue the belly pork becomes a mouth
watering meal. The pork can be served simply with boiled rice but I like with with a
Mango Salsa and Coconut, Saffron Rice.
Marinade: Place all the marinade ingredients in a container
large enough to fit the pork. Mix the marinade until well combined. Coat the
pork in the marinade and allow it to marinate in a covered container in the
refigerator for 8-12 hours (turn the pork over halfway through this time).
Spice Rub: Grind together all the spice rub ingredients to a
rough powder or grind in a coffee grinder.
Heat your barbecue/smoker to medium low temperature 125-150c.
To Cook: Remove the pork from the marinade and pat dry with
paper towel. Rub the Spice Rub all over the pork.
Scatter half the soaked wood chips over the charcoal or place all the wood
chips in a heat proof container on the corner rack of a gas barbecue. Place the pork
on the barbecue rack fat side up (you may wish to place a heat proof tray under the
pork to catch the fat, if using a smoker a tray of water). Cover the barbecue and leave to cook for 1 1/2 to 2 hours until
the meat has shrunk and is cooked through (the meat should be pale and white not bright pink). If
using a charcoal barbecue or smoker scatter the remaining wood chips over the coals half way
through cooking and preheat an oven to 250C.
To crisp the skin, if using a gas barbeuce increase the temperature to high and leave to cook for 15-20 minutes. Alternatively place in an oven preheated to 250C for 15-20 minutes. Remove from the barbecue or oven and leave to rest for 10 minutes before slicing.
To Serve: Slice the belly pork into slices 2-3cm thick. Serve
with boiled rice or a salad or try our sugestion of mango salsa and coconut saffron