Ok here is yesterday’s effort. I had my good mate, and brilliant winemaker, David “Duck” Anderson over for dinner and a wine tasting with some friends. So slow cooked Asian style sticky pork (I used pork neck or scotch rather than belly). I’ve posted the recipe in the photos...I “kind of” followed that for flavour, but the way I cooked it was 2 hours in the Weber first with oak pellets for smoke, then about 10 hours in the oven at about 120C, covered, and in the marinade. Fall apart tender, and some of the guests were going back for thirds!
😋.
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