Step 1

For the pork belly spice rub, place all the ingredients in a small bowl and mix well to combine.

Step 2

Using a sharp knife, score the skin of the pork belly in a criss-cross pattern. Rub with 2–3 tablespoons of the spice rub and refrigerate for at least 1 hour or up to 24 hours for best results. (The extra spice rub will keep in an airtight container for ages and works well with other cuts of meat, too.)

Step 3

Preheat the oven to 220°C.

Step 4

To make the apple sauce, combine the apple, sweetener of choice, lemon zest and juice, butter, salt and 3 tablespoons of water in a baking dish. Bake for 30 minutes or until the apples are very soft. Transfer the apple mixture to a food processor, add the cinnamon and nutmeg and blitz to a lovely, sauce-like consistency. Set aside.

Step 5

When ready to cook, prepare the barbecue for indirect cooking, preheating one side to medium and leaving the other side turned to low or completely off.

Step 6

Place the pork belly, skin-side down, on the coolest part of the barbecue, close the lid and leave it to crisp for 20–30 minutes. Keep an eye on it throughout in case the skin begins to burn.

Step 7

Once the skin is golden, puffy and crisp, turn the pork over and close the lid. Continue to cook for 1 1/2–2 hours or until the meat is juicy and tender and can be easily pulled apart with a fork.

Step 8

Once cooked, transfer to a wooden board, cover loosely with foil and leave to rest for at least 30 minutes before serving.

Step 9

Slice the pork belly into thick chunks and serve with the apple sauce and my salsa verde salad.