BELLY MASSAGE RECIPES

Steps:

• Remove the rind from the pork and put the meat in a large sealable food bag or casserole dish. In a bowl, mix the hoisin, honey, vinegar, soy, ketchup and ginger, then pour over the pork and massage well. Seal the bag or cover the dish and leave to marinate in the fridge for at least 4 hrs, or overnight.
• Heat oven to 160C/140C fan/gas 3. Transfer the pork and its marinade to a snug roasting tin, lined with foil. Pour over 50ml water, cover with foil and roast for 2 hrs, or until tender, basting halfway through. Take the pork out and increase oven to 200C/180C fan/gas 6. Remove the foil and pour the sauce into a small pan. Bring the sauce to the boil and let it bubble until thick and syrupy. Brush some of the sauce all over the pork and pop back in the oven, uncovered, for 20 mins until sticky and caramelised in places. Transfer to a chopping board, cover lightly with foil and leave to rest for 20 mins.
• Meanwhile, prepare the salad. Toss all the ingredients, except the peanuts, together in a bowl. To make the dressing, combine all the ingredients and set aside. Reheat the remaining sauce, adding a splash of water if it has become too thick. Toss the dressing through the salad and divide between 2 plates, then top with the smashed peanuts. Cut the pork into thick slices, arrange alongside the salad, then drizzle over the sauce. Serve with Coconut rice (see tip, below).

Steps:

• Remove the rind from the pork belly using a sharp knife.
• Place the pork belly in the freezer for 30 minutes to allow the fat to get really solid so it will cut more easily.
• With the pork belly laying in front of you on a cutting board, slice the pork belly into pieces that are about 1.5 inches wide. Further cut the slices into pieces that are 1.5 inches wide giving you cubes of meat that are 1.5 x 1.5 inches square. 
• Place ⅓ cup of Jeff's original rub into a zip top back and then place 2 lbs of meat into the bag. Shake and massage bag to coat the meat with the rub. Pour the coated pieces of meat out onto a cutting board or bowl.
• Arrange the pieces of meat onto a cooling rack, Bradley rack or Weber grill pan to make them easy to move into and out of the smoker. 
• Set up your smoker for cooking at about 225-240 °F using indirect heat. If your smoker has a water pan, fill it up. When the smoker is ready, place the racks of meat onto the smoker grate and quickly close the lid/door. 
• Let the meat cook and smoke until a crust forms and the bark on the outside of the meat starts to turn to a light mahogany. 
• Place the meat into a foil pan and coat with about ¼ to ⅓ cup of honey and ¼ to ½ cup of Jeff's barbecue sauce per 2 lbs of meat. Optional, you can omit the barbecue sauce and add 2-3 heaping tablespoons of hot pepper jelly with the honey. Mix the glaze with the meat. 
• Cover the pan with foil and place back into he smoker for an additional 60-90 minutes or until the meat reaches 200°F. (no smoke required). 
• When the pork belly burnt ends are finished cooking, remove the foil and let them cool for a few minutes before serving.