Five Spice Pork Belly with Orange and Quince Glaze

Instructions

• Ensure your barbecue is clean and free from any grease or debris. Prepare the barbecue for indirect cooking over high heat (230° to 260°C). If using a Weber® Q barbecue, set up your barbecue with a convection tray and a trivet.
• Dry the skin of the pork with paper towel. If the skin has a lot of moisture in it, leave uncovered in the refrigerator overnight. Score the skin if the butcher hasn’t done so already. Score through the rind and just into the fat, about 3mm deep and at 1cm intervals.
• In a small bowl mix together the Chinese five spice and 1 teaspoon of the olive oil to make a paste. Flip the pork belly over so the skin side is facing down. Rub the paste all over the pork flesh, taking care to not get the paste on the skin. Flip the pork belly back over and drizzlen a small bowl mix together the Chinese five spice and 1 teaspoon of the olive oil to make a paste. Flip the pork belly over so the skin side is facing down. Rub the paste all over the pork flesh, taking care to not get the paste on the skin. Flip the pork belly back over and drizzle the remaining 1 teaspoon olive oil and sprinkle the sea salt over the skin and rub in. the remaining 1 teaspoon olive oil onto the skin, then sprinkle the sea salt. Rub the olive oil and salt into the cuts.
• Roast the pork over indirect high heat, with the lid closed, for 20 to 30 minutes to crackle the skin; avoid lifting the lid during this time.
  Roast the pork over high heat, with the lid closed, for 20 to 30 minutes to crackle the skin; avoid lifting the lid during this time.
• Adjust the barbecue temperature to indirect medium heat (190° to 230°C), the roast setting, and continue to cook over indirect medium heat for a further 30 minutes, or until the internal temperature reaches 60°C for a medium result. The internal temperature will continue to rise 3°C to 6°C while resting (final doneness temperature for Pork is 63°C for medium, 68°C for medium well).
  Adjust the barbecue temperature to medium heat (190° to 230°C), the roast setting, and continue to cook over medium heat for a further 30 minutes, or until the internal temperature reaches 60°C for a medium result. The internal temperature will continue to rise 3°C to 6°C while resting (final doneness temperature for Pork is 63°C for medium, 68°C for medium well).
• While the pork belly is cooking, place all of the glaze ingredients into a saucepan. Heat the glaze on a side burner or stove top over high heat, and bring to the boil. Reduce the heat to a gentle simmer and cook until the glaze is reduced and is slightly thickened, about 10 minutes.
• Once the pork belly is cooked, allow to rest for 10 to 15 minutes before serving. Cut the pork belly into thick slices and serve with the warm glaze.