Honestly I’ve still hurt my arm and it’s very frustrating but as always cooking is helping me to find some sort of equilibrium! I’ve been back on my beauuuutiful @weberuk Kamado charcoal grill! Goodness me I am actually in love... with a BBQ! 🤣. I took off the skin then brined a pork belly for two days in rum & green seasoning, stuffed it with prunes and sausage and some other bits of yummyness then wrapped it in foil and slow cooked it over the grill using the heat diffuser.. low and reeeeal reeeeal slow.. my favourite way to cook a pork belly. I salted the skin and left it in the fridge over night then whacked it into a high oven between two baking sheets and made one huge shard of crackling that then got bashed up and drenched in a rum & ginger syrup. After about 5hrs the foil came off the belly and the difffuser came out of the grill and I took the heat right up and caramelised the outside.. accompanied by roast potatoes, caramelised onions ,roast carrots, cavolo Nero and lashings (of course) of pork gravy. #getitinya #weberuk