Put all ingredients in a saucepan and boil until reduced to one cup. Divide into half and add water to one half to make up 500ml, add 2 teaspoons of salt to this and soak the pork belly in it overnight (or up to 3 days).

Add 2 tablespoons of honey and a generous knob of butter to the other half of the concentrate and whisk to blend. This will be your baste for the final hour of cooking and your sauce.

By using a flavour concentrate in this way we can be sure that the final product will have continuity in its flavour, all the way through the meat and the sauce.

Light a BBQ Starter full of Heat Beads^® BBQ briquettes and pour them into your BBQ to make an indirect fire. I’m using my new Heat Beads^® Entertainer BBQ (product since sold out), and so the briquettes go on one side of the fire tray. I use only one of the grills for a couple of reasons; it allows easy access to the fire and I can slide the grill with the food on it to any position I like in the BBQ, this is one of the reasons I like the Entertainer BBQ so much. Drop in some hickory blocks to provide a lovely smokey environment to cook in.

Close the lid and smoke bake the pork for two hours.

After this time move the pork a little closer to the fire and baste every ten minutes for the last hour to develop a sweet caramel glaze.  Remove from the BBQ and rest for ten minutes before slicing.

Serve with Special Mushroom Wild Rice.

Special Mushroom Wild Rice
Put long grain rice, wild rice, mushrooms, and egg into the rice cooker and cook as you normally would cook rice.
If you don’t want to muck around, Sunrice make a wild rice and mushroom premix as part of their Medleys range. You can find it in your local supermarket.
Enjoy!