• 2–3 kg pork belly, rib bone end
  • 2L Coca Cola
  • 2 star anise
  • 1 cinnamon stick
  • 1 bottle BBQ marinade

Preheat the oven to 180°C/350°F/Gas Mark 4.

Place the pork belly in a large, deep, flameproof roasting dish over medium heat and slowly pour in enough Coca Cola to cover. Bring to the boil. Add the star anise and cinnamon stick and transfer to the oven for 21/2 hours or until very tender. Remove pork from the liquid and cool slightly. Discard liquid.

Place the pork belly in a large ceramic dish, pour over the marinade (you can use any BBQ marinade, I like a smokey one). Cover pork with cling wrap, and set aside in the refrigerator for 2–3 hours.

Preheat a covered barbecue* (preferably a coal burner) to medium. Cook the pork belly with the cover down for 10–15 minutes, basting during cooking with the marinade it was resting in.

To serve, slice the pork belly and arrange on a serving platter and brush with any remaining sauce. If you would like to gaarnish then sprinkle over some chopped coriander and sliced chillies.