A little salt and 2 tablespoons of clear honey

Its snowing , the roads are bad and you can't get to work. Its beautiful outside... So wrap up warm and light the barbecue. This joint of belly pork was slow cooked on the barbecue for 5 hours. What better winter warmer than a joint of roast pork with lots of crackling.

The main reason is, we are going to leave this joint to cook for several hours, so an high fat content will avoid the joint drying out.

Using a very sharp knife, cut a pocket into the centre of the meat from the side and insert the mixture, any remaining mixture can be rubbed into the joint. Rub the salt into the fat which will help make great crackling.

Place the joint on the barbecue using the indirect method and check every hour to turn the meat and check the charcoal.

The mixture

1 Tablespoon of fresh sage

 2 tablespoons of freshly chopped parsley

 Half an onion finely chopped

 Season as required

30 minutes before the end of cooking place the joint, fat down directly above the coals to make the crackling.

The joint is ready when pierced with a skewer or fork, the juices run clear. For a really seasonal taste try glazing the crackling with 2 tablespoons of honey 5 minutes before the end of cooking.