Delicious pork belly roast. Give this show-stopper a try!

In the kitchen:

• Roll the pork belly securely with kitchen string. Put on the ­rotisserie spit and secure with the forks.

Mustard glaze

• Put the mustard, sugar, brown sugar, apple cider vinegar, and spices in a saucepan.
• Simmer for about 20 minutes.
• Add the soy sauce and butter, then simmer for another 10 minutes and allow to cool.

At the barbecue:

• Prepare the barbecue for indirect heat, approx 175°C.
• Cook for about 2.5 hours until the meat reaches a core temperature up to 75°C, brushing occasionally with the glaze. Take care not to let the barbecue get too hot or the glaze may burn.
• Remove the pork belly and allow to rest for 5 to 10 minutes before carving.