• Using a razor sharp knife, make diamond-shaped cuts in the skin of the pork belly. In a food processor, add the orange zest, pistachios, garlic, rosemary, 2 tablespoons of olive oil, a tablespoon of black pepper and a tablespoon of salt. Spread the mixture on the inside of the belly. Roll the belly up tightly and tie it with string.
• Cook the belly indirectly on a large green egg, using a plate placed over the coals. Let the big green egg reach a temperature of 110˚C/230˚F. Brush the porchetta with olive oil and place it on the plate. At a temperature of 110˚C/230˚F, it will take about 2.5 hours to cook.
• Turn the meat regularly. When the core temperature reaches 70˚C/158˚F, remove the meat from the barbecue and remove the plate. For a crispy skin, heat the barbecue to 250˚C/482˚F and replace the plate.
• Place the meat on the hot barbecue and grill for a further 10 minutes or so. Keep watching as this can go quickly and you don't want the skin to burn. When the skin is crispy, remove the meat from the barbecue and leave to rest for 15 minutes. Slice into thick slices. Enjoy.
• Delicious with roasted red cabbage with miso butter.

Roasted red cabbage with miso butter

• Quarter the red cabbage, making sure the leaves stay together. Drizzle with olive oil, season with salt and pepper and roast on the barbecue over indirect heat for half an hour until brown. Put 150g of softened butter in a bowl with 3 tablespoons of miso and mix well. Finally, spread the miso butter generously over the cabbage slices and cook for a further five minutes.