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@ffm
Cooked a little bit of pork belly on my Weber Smokey Joe the other day. The semicircular inserts, which I picked up for a few quid from Lidl, are essentially a cheap version of the Slow'n'Sear in that they allow you to contain the charcoal and create a zone away from the direct heat. Anyway, I rubbed the pork belly with salt, pepper, garlic granules and fennel seeds, then put it on some veg in a tray with some olive oil and vermouth (as cheap as wine and lasts longer in the store cupboard). Filled one of the charcoal containers with chimney-started briquettes, put the tray in the cool-zone and popped the lid on. About 2.5 hours later I put some more charcoal into the other charcoal container, topped up the liquid and left it for about another 2 hours.
I almost ruined it by flipping it over for a quick sizzle right at the end to crunchify the crackling (after I took the photo). I left it for 10 seconds too long and charred it slightly, but it was ok in the end. The meat was really lovely, the fat had properly rendered out and it was tender and moist and subtly smokey. I really like this recipe as one to just put on the BBQ and leave alone while you do something else.
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