Directions

1. Pre-heat the oven to 120C.

2. Remove the skin of the pork belly, cut into cubes of approx. 4cm and place in a large roasting tin.

3. Pour in enough oil to coat all of the meat and then sprinkle over the salt and 2 tbsp brown sugar. Massage this in with your hands so the meat is evenly coated.

4. Place the roasting tin in the oven and cook for 2 hours. After this, the meat should be browned on the outside with most of the fat rendered out into the roasting tin.

5. Turn the meat with tongs, sprinkle with another 1 tbsp brown sugar and add the butter in between the pieces of pork belly.

6. Cover the tin with foil, return to the oven for a further 2 hours while turning the cubes every 30 minutes. 

7. Remove roasting tin from the oven and remove the foil. Pour off as much of the fat as possible from the tin. Turn the oven up to 200C.

8. Add the BBQ sauce to the tin and glaze the meat with the sauce. 

9. Return the meat to the hot oven for 5-10 minutes, which will brown the edges of the meat, setting the BBQ sauce onto it. 

10. Remove from the oven and serve as a nibble with fries, slaw and pickles.