If you are into pointing fingers and letting people know how righteous your opinion is, you might call this out as a little bit of a cheaty type method of grilling. Well, that’s fine because I guess it is cheating. I’m not taking steroids or threatening competitors or even competing in a sport, but that is fine. Let’s call it cheating and then you can be happy.

This is the sort or preparation you might be into if you want some of that smoky-grilly flavour going on, but you don’t have the hours required to tend a fire and drink mimosas all day. The meat is marinated and then pre-cooked in the oven for an hour which converts into more time for you to tend to the other things going on in your life – your multi award winning troupe of performing gerbils are not going to groom themselves, are they? The quick (ish) grilling time means it is also a very good option for a little picnic BBQ adventure with your Weber “Go Anywhere” or something similar.

The fat stack of herbs that I have used as a flavour enhancer in this dish is heavy handed, but that is exactly how we’re going to get that mad herby flavour out of this with only an hour over the coals. I am certainly not afraid of fresh herbs either. Not now, not ever.

This is not a soft caress, a kiss and a gentle love making session. This is a slap in the face, torn clothing, and a hasty escape before sunrise. It’s what you want. Get on it.

(MOSTLY) GRILLED PORK BELLY WITH ORANGE & HERBS

(serves 4 – 6)

1.2 – 1.5 kg pork belly with bone if possible, cut into 6 pieces (your butcher will probably do this for you if you use your manners)
1 onion, quartered
1 orange, quartered
10 – 15 sprigs of any combination of bay leaves, lemon leaves, rosemary and thyme
2 tablespoons, plus a little extra, of your favourite pork rub
5 cloves garlic, chopped
1 tablespoon red wine vinegar
2 tablespoons vegetable oil
1 teaspoon salt

Make a marinade with the pork rub, garlic, vinegar and oil. Rub this on the bottom side of the pork belly, keeping the skin free from moisture if possible.
Place pork in an oven pan, skin side up and sprinkle salt on the pork belly skin.
Place pork in 150 C oven for 1 hour.
Pork can now be refrigerated for use later or move onto the next step now.
Get a fire going with a medium coal base.
Place pork skin side down into grill basket (reserve any cooking juices for basting) with orange and onion wedges. Season the pork on the meat side only with a little extra pork rub.
Scatter herbs over meat side of pork and close the grill basket.
Place grill basket skin side down, high over coals. Baste meat side of pork with reserved cooking juices.
Flip grill basket after 30 minutes so herbs and leaves are over the heat.
Allow heat to smolder up through the leafy herb sprigs for 15 – 20 minutes or until they are starting to look a little crispy and worn.
Flip grill basket back over and lower it a little closer (but not so close that the pork is going to burn) to the coals so the pork crackle can get its thing on. After 2 – 3 minutes you should have some nice crackly pork belly (don’t be afraid to leave it for another minute if it needs it though).
Remove grill basket from barbecue.
Dump into some kind of serving receptacle and squeeze grilled orange over to dress.
Eat it up.