First, let’s prepare the pork meat by cutting a straight line between the ribs.

After that pierce the skin with a fork, then lightly cut the skin with a knife.

Now let’s prepare the BBQ sauce.
In a deep dish add olive oil and 3 tsp of pickled mustard seeds.

Next add 2 tsp of smoked paprika and 2 tsp of garlic powder and mix them well.

Now put the pork belly in a deep pan and start cover the meat in BBQ sauce. Then add salt & pepper and dried onion flakes.

Turn the meat upside down, add aromatic oil and use a brush to grease the skin.

After that add himalayan salt.

Next, use a large sieve and add thyme, rosemary and parsley, then place the pork belly on top of it. (we used a large sieve for the pork belly so we could easily smoke it in the oven with aromatic apricot wood)

Slow cook it in the oven for 5-6 hours at 257 F / 125 C. (remember to use an aluminum pan with aromatic apricot wood to be able to smoke meat)

Now let’s prepare the garnish.
In a frying pan add some aromatic oil and 1 tbsp of butter. Then add thyme, rosemary, parsley and few garlic cloves.

Then add thyme, rosemary, parsley and few garlic cloves.

Now add the potatoes, smoked paprika and mix well.

Next add 1 tbsp of butter, salt & pepper and a bit of jagermeister.

Add couple of cherry tomatoes and some more jagermeister.

In a small pot, melt a butter cube, then add thyme and salt and mix.

Now add red wine, worcester sauce and heavy cream and mix them. (let it boil for a couple of minutes)

Looks delicious! Bon appetite!