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.
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