This is a full instructional video of how to make Crispy Skin Pork Belly cooked on the Weber Kettle. It was served with a caramel sauce, rice and Asian herbs.

3lb or 1.5kg Pork Belly
430f or 220C for 60 mins or until crispy
Drop to 360f until internal temp is 200f or very tender. Approx 2 1/2 hours total time.

Caramel Sauce
1/3 cup red wine vinegar
1/2 cup hard packed brown sugar
2 star anise
Simmer for 5-6 minutes

Add 1 cup chicken stock
Simmer for 5 minutes, reduce by half

Add juice of 1 lime
Simmer for 4 minutes, until starting to turn a little syrupy, cool slightly before serving

Serve rice with peas. Place the Pork Belly around the rice. Pour over the caramel. Sprinkle
Thai Basil
Spring onions or Scallions
Fresh Chilli