Season the pork belly with sea salt a few hours before cooking to act as a dry brine during the cooking process.

If preparing your own rub, mix together toasted peppercorns with cumin seeds and fennel seeds on a dry pan. Grind with bay leaves before adding spices and flavours of your choice. Suggested spices include paprika, sugar, and cajun spice.

Prepare the barbeque for indirect cooking using a foil drip tray. Prepare coals on one half of the barbeque, light them, and allow time for them to settle. Wait until the barbeque temperature reaches 110 degrees.

Add the woodchips on top of the coals once the desired temperature has been reached.

Apply the dry rub all over the pork belly, ensuring you cover every nook and cranny!

Cook the pork for 5-6 hours, topping with coals and woodchips sporadically to ensure a consistent temperature. There should be a slight but steady stream of smoke emerging from the barbeque vent.

Throughout cooking, spray or baste the pork with Sandford Orchards Devon Mist to ensure the meat stays moist.

Once the pork has reached 85 degrees, brush the meat with your preferred barbeque sauce and continue to cook.

Once the meat is fully glazed, remove from the coals and leave to rest for up to an hour.

Pull the pork using a spoon. Add one last drop of Devon Mist to really pack in the flavor.

Serve in a roll complete with coleslaw and a bottle of Devon Mist to wash it down.