Step 1

Method.

Step 2

Preheat Kamado to 140ºC, the top end of the smoke range. We used a blend of two charcoals as well as Manuka Wood to give it extra flavour.

Step 3

Mix together all ingredients and rub into both sides of the Pork Belly.

Step 4

Cook for a couple of hours at 140ºC, turning about every 20mins.

Step 5

Crank it up hot for about 15 mins to crisp up the skin.. really nice served with an apple & date chutney. Recipe courtesy of Dave from Ember.