Pork belly strips seasoned with a straightforward spice rub and cooked over a two-zone fire — indirect heat to slowly render the fat, then direct heat to develop a crisp, caramelised exterior. This approach balances tenderness with texture, making the most of pork belly’s natural richness without overwhelming it. The seasoning is kept simple, using smoked paprika, brown sugar, and thyme to add depth without masking the meat’s flavour.

Served in soft brioche buns with a fresh apple and fennel slaw, this recipe brings together contrasting elements: the smoky, fatty pork alongside a crisp, slightly tangy salad that cuts through the richness. It’s a straightforward combination that feels thoughtful rather than fussy, grounded in seasonal ingredients and classic techniques. Using the BBQ as a tool here means embracing its versatility — the ability to control heat zones and cook with patience, resulting in something approachable yet satisfying.

This recipe fits well into everyday BBQ and countryside cooking, proving that good fire-cooked food doesn’t need to be complicated or reserved for special occasions. With just a few key ingredients and simple equipment like an instant-read thermometer and long tongs, it’s accessible for anyone looking to bring a bit of craft into their home cooking. The pork belly strips come together with minimal fuss, delivering flavour and texture through methodical, confident cooking rather than flash.