Chinese Style Pork Belly Lollipops & Salad

Preheat the grill to 150°C.

Prepare the pork belly strips by cutting 1 cm indentations into the outer fat layer leaving approximately 3- 4cm between each cut.

Roll the pork belly strip round into a swirl, then hold the new shape together using a kebab stick.

Season both sides of the swirl with salt and pepper and repeat the process with all your strips.

Place the swirls on to indirect heat by placing on the warming rack to all them to come up to temperature.

Whilst the lollipop swirls are cooking, prepare the sauce. Turn on the side burner and add the peanut butter, honey, five spice, soy sauce and chilli flakes to a saucepan and stir together over a medium heat . Add water until it reaches the desired consistency for basting.  Once combined and warm, set aside, leave half in the saucepan and half in a mixing jug for the salad.

Once the pork lollipops have reached an internal temperature of 70°C bring them down to the grill grates to get some crispiness to the fat and some colour to the skin. Once the internal temperature is 75°C baste on both sides with plenty of the sauce.  Leave on direct heat until the sauce has caramelised, a couple of minutes each side.

Prepare the salad by presenting the vegetable ingredients as you wish in a salad bowl or directly on to plates to serve. Add the same oil and the lime juice to the sauce and mix thoroughly. Top salad with the sauce and garnish with chopped peanuts. Serve with pork lollipops for a top notch dinner.