- 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.
- Mix together all ingredients and rub into both sides of the Pork Belly.
- Cook for a couple of hours at 140ºC, turning about every 20mins.
- 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.