1 1/2 kg Pork Belly
1 tsp Chinese Five Spice
2 tsp Olive Oil, divided
1 1/2 tsp Sea Salt Flakes
Orange and Quince Glaze
1 Orange, zest and juice
100 g Quince Paste
1/2 cup Chicken Stock
1/4 cup Apple Cider Vinegar
Set up your barbecue for indirect cooking. Preheat your barbecue for pork crackle roasting. Please refer to your handbook for further instructions.
Dry the skin of pork with paper towel, or leave in the refrigerator overnight uncovered. Using a small sharp knife, score the skin at 1 cm intervals, being careful not to cut into the meat.
In a small bowl, mix together the 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 five spice paste all over the flesh of the pork, taking care to not get the paste on the skin. Flip the pork belly back over and drizzle the remaining 1 teaspoon of olive oil onto the skin, then sprinkle the sea salt. Rub the olive oil and salt into the cuts.
Once the barbecue has preheated, make adjustments to the burner controls if required for the high temperature pork crackle roast setting. Place the pork belly on and cook for 20 minutes.
After 20 minutes, adjust the burner controls to reduce the temperature to the roast setting, cook for a further 35-40 minutes.
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, bring to the boil. Reduce the heat to a gentle simmer and cook for 10 minutes, or until the glaze has reduced and thickened slightly.
Once the pork belly is cooked, allow to rest for 10 to 15 minutes before serving. Thickly slice the pork belly and serve with the warm glaze.