Ingredients

• 1 kilogram skin-on pork belly
• 2 teaspoons olive oil
• 1½ teaspoon sea salt flakes
• 1 teaspoon Chinese Five Spice powder
• ½ teaspoon ground ginger

• 2 anise pods
• 1 cinnamon stick
• 2 bay leaves
• 4 cm piece of ginger, finely sliced
• 1 teaspoon dried chilli flakes
• 110 grams palm sugar, roughly chopped
• 2 tablespoons soy sauce
• 2 teaspoons fish sauce
• 2 tablespoons lime juice
• 4 tablespoons water

Method

• Step 1
  Ensure your barbecue is clean and free from any grease or debris. Prepare the barbecue for indirect cooking over high heat (220°C-260°C). Set up your Weber family Q barbecue with a convection tray and a roasting trivet. (Recipe is not suitable for a Baby Q or Weber Q Models.)
• Step 2
  Dry and score the skin of the pork belly if the butcher hasn’t done so already. Create a spice paste in a small bowl with 1 teaspoon olive oil, ½ teaspoon salt, five spice and ginger. Smother the paste over the flesh side of the pork belly. Lightly coat the rind with the remaining 1 teaspoon of olive oil and 1 teaspoon of salt flakes.
• Step 3
  Once the barbecue has preheated, place your pork onto the trivet. roast the pork belly over indirect high heat, with the lid closed, for 20 to 30 minutes, or until the skin has crackled. Avoid lifting the lid of the barbecue during this time.
• Step 4
  Once the skin has crackled, reduce the temperature of the barbecue down to indirect medium heat (roast setting-190° to 230°C). Continue to roast the pork at indirect medium heat for a further 30 to 40 minutes.
• Step 5
  While the pork belly is cooking, on a side burner or stove top make the caramel. Add all caramel ingredients to a Weber Small Casserole Dish and simmer for 5 minutes, or until it has become syrupy. Strain the caramel and discard the solids (if desired).
• Step 6
  Leave the pork belly to rest for 15 minutes before slicing. Slice the pork belly and serve with the caramel.