Take the joint, cut the strings and unroll the joint until flat. Take the flat piece of belly, dry the rind and score deeply with a sharp knife in a criss-cross pattern. Sprinkle with 5 spice and salt, rub into the rind and all surfaces of the meat.

Cover and leave in the fridge to absorb the flavours for about 1 hour.

Prepare the BBQ – preheat and wait for the coals to turn grey/white. If you have a kettle BBQ then cook this on a higher level, if you have no adjustment then use the wire grid from your grill pan and raise the height of the grid from the coal. The grid can be raised using a heatproof material, eg, scrunched tin foil or garden stones – make sure it’s quite safe and secure before you start.

Cook slowly so that the outside does not cook too quickly. (If it starts to burn and catch you are too close to the coals so either move further away, turn down if its gas and adjustable or cover with a little foil.

Cover over the ‘mini’ joints with an upturned foil container or make a ‘foil hat’ with a double layer of the foil. This will help the joint to cook by both direct and indirect heat (conduction and convection!).

Cook for about 30-40 minutes until the juices run pinky/beige in colour and the meat is still succulent and juicy.

Serve with potato salad made from cooled boiled new potatoes mixed with 30ml (2tbsp) prepared apple sauce, 30ml (2tbsp) mayonnaise, fresh mint, finely chopped, and seasoning.