Pork Belly

1. Preheat your BBQ to medium-low heat.
2. Pat the 1.5 kg pork belly dry with a paper towel. 
3. Rub the 1 to 1 1/2 tsp salt evenly over the pork belly, especially the top layer.
4. Place the pork belly on the BBQ, fat side up.
5. Close the lid and let it cook low and slow for about 1 hour.
6. After the first hour, brush the pork with 1/2 cup BBQ sauce, coating it well.
7. Continue cooking for another 30 minutes, or until the pork is tender and cooked through.
8. If you want extra caramelization, turn the heat up slightly for the last 5 to 10 minutes, but keep an eye on it so the sauce doesn’t burn.
9. Let it rest for about 5 to 10 minutes before slicing.
10. The darker bits are from the sauce, not burnt, and honestly, that’s the best part.

Mashed Potato

1. Add the 4 chopped potatoes to a pot and cover with water.
2. Bring to a boil and cook for about 15 to 20 minutes, until fork soft.
3. Before draining, scoop out about 1/2 cup of the cooking water and set it aside.
4. Drain the potatoes, then mash them while still hot.
5. Add 2 to 3 tbsp butter and a splash of the reserved potato water, about 1/4 cup to start, and mash until smooth. Add more water if needed for your preferred texture.
6. Season with salt or Aromat to taste.

Veggies

1. Place 2 to 3 cups of frozen vegetables in a microwave-safe dish.
2. Microwave for 1 to 2 minutes until heated through.
3. Drain off any excess water.
4. Leave plain or add a little butter or salt if you like, though honestly, the pork and mash carry plenty of flavour already.