Smokey BBQ Pork Belly Sauces And Potato Bites

Posted 2017-08-21 by Naomi ⇒ follow

Delicious, smokey, tender pork with an irresistible crunchy crackling.

The braising liquid is reduced to make a caramelised, smokey BBQ sauce. A tangy, creamy, mustard mayo complements the flavours.

Serve with salad and potato bites for crunch.
[Image1 Smokey, melt in your mouth BBQ pork with crunchy crackling]

Preparation Time: 20 minutes (plus marinating time)
Cooking Time: 3 1/2 hours
Serves: 4 - 6

Ingredients
1.5 kg pork belly
1 L boiling water
Oil
Salt and pepper, to taste

For the dry rub
8 tbsp raw sugar
2 tbsp paprika
1 tbsp oregano
1/2 tsp thyme
1 tsp coriander
1 tsp chilli
1/2 tsp black peppercorns
1/4 tsp salt
3 cloves garlic, crushed (exclude for low FODMAP)

For the braising liquid
3/4 cup of white wine
2 tbsp vinegar
2 tbsp Worcestershire sauce
1 tbsp raw sugar

Mustard mayo sauce
1 cup mayonnaise
2 tbsp Dijon mustard
2 tbsp lemon juice
1 tbsp vinegar
1 clove garlic, crushed (exclude for low FODMAP)
1 tbsp chives, cut
Ground pepper and salt, to taste

To serve
2 baby cos lettuce
1 red capsicum, finely sliced
1 carrot, finely sliced
1 cucumber, cut into matchsticks
1 apple, grated
750 g large potatoes, cut into bite sized pieces
1 tsp cayenne pepper
Jasmine rice, cooked

Method
The day before cooking (up to 3 days in advance)

Put the pork belly on a wire rack in the sink. Pour boiling water on the skin and pat dry.

Make diagonal cuts at 45 degree angles 1 cm into the skin, 2 - 3 cm apart.

Turn the pork over and make 1 cm diagonal cuts, 2 cm apart into the flesh.

Combine the dry rub ingredients and rub into the skin, flesh and cuts. Refrigerate uncovered overnight.

Mix the mustard mayo sauce ingredients in a bowl, cover and refrigerate.

On the day of cooking

Preheat the oven at 140 degrees.

Take the pork out of the fridge and bring to room temperature.

Combine the braising liquid ingredients, pour in the base of the dish until the pork flesh is just covered. Do not let the liquid touch the skin. Reserve any remaining liquid.

Brush the skin with oil.

[Image2 The oil makes crispy crackling]

Bake for 2 hours.

Place the pork belly on a wire rack on a baking dish lined with foil and bake for 1 hour.

[Image3 The foil will catch any drips]

Put the braising and reserved liquid in a saucepan, season with salt, pepper and add more sugar to taste if required. Cook on high until reduced by half. Set aside to cool.

In the meantime, simmer the potatoes in water for 10 - 15 minutes until tender. Drain, pat dry, lightly oil and toss with cayenne pepper, salt and pepper. Place on a lined baking tray.

Once a knife can be inserted into the side of the pork belly flesh, without resistance, place the potatoes in the oven and increase the oven temperature to 220 degrees. Bake for 15 - 20 minutes, until the pork skin forms the crackling.

[Image4 The knife should slide in easily without resistance]

Take the pork belly out of the oven and rest for 10 minutes.

Remove the potatoes when crispy.

In a bowl combine the salad ingredients.

To serve, slice the pork belly diagonally, and place on a plate with the salad, two sauces and jasmine rice.