Instructions

In the kitchen:

• In a 5-litre grill-proof cast-oven casserole or dutch oven on high heat on the stove, combine all the braising liquid ingredients and bring to a simmer, stirring constantly until the sugar dissolves. Place the pork belly, rind-side down, in the braising liquid and add more water if needed to just cover. Raise the heat to high and bring the liquid to the boil. Turn down the heat to low, cover simmer for about 3 hours until the pork is very tender when pierced with the tip of a sharp knife, turning occasionally and adding more water if needed to keep the pork covered. Transfer the pork to a plate and leave to cool. Reserve the liquid to make a sauce. Cover the cooled pork with clingfilm and refrigerate until chilled, about 2 hours.
• Set a sieve over a large bowl and strain the braising liquid through it. Discard the solid in the sieve. Let the liquid stand for 10 minutes, then skim the fat from the surface with a large spoon. Rinse the casserole, return the liquid to it and bring to the boil over a high heat. Lower the heat to a simmer and cook for 60-75 minutes until reduced to 250 ml. Remove from the heat, allow to cool, cover and refrigerate until ready to use.

At the barbecue:

• Prepare a smoker or your barbecue for indirect cooking with very low heat (93-130ºC). When the temperature reaches 110ºC, add 3 handfuls of apple or cherry wood chunks.
• Brush the cooking grates clean. Smoke the pork belly, rind-side up, over indirect very low heat for 1 hour, with the lid closed. Add another large handful wood chunks and continue to smoke the pork about 30 minutes more until the internal temperature reaches 60ºC. Transfer to a chopping board and leave to rest for about 10 minutes (the internal temperature will rise 5-10 digress during this time).
  Brush the cooking grates clean. Smoke the pork belly, rind-side up, over very low heat for 1 hour, with the lid closed. Add another large handful wood chunks and continue to smoke the pork about 30 minutes more until the internal temperature reaches 60ºC. Transfer to a chopping board and leave to rest for about 10 minutes (the internal temperature will rise 5-10 digress during this time).
• About 25 minutes before the pork is done, make the rice as directed. Re-heat the sauce on the stove. To serve, cut the pork across the grain into 1cm thick slices. Divide the rice between bowls, top with the pork, and drizzle with plenty of sauce. Garnish with the sliced spring onions.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.