I am so incredibly excited to share this recipe with you. Not because it’s hands down and for real one of the tasiest things I have ever consumed (modesty is a virtue), but because it’s one of those meals that makes you believe you have a stomache capacity similar to that of Adam Richman. It’s You v. Food and you want it all.
Ok maybe that’s just me, and I’m thankful that I had my family to intervene and pry the succulent meat from my hands and the slaw from my grasp. 1.6kg of pork belly lasts more than a lifetime on the hips my friends. Close call.
On a serious note, here are some legitimate reasons for you to set aside some time to make this. The pork is juicy, succulent and full of flavour. The BBQ sauce is sticky and sweet with a serious chipotle punch. The slaw is fresh, crisp and it’s involvement in this scenario was just meant to be. Plus, apples and pork – standard.
Throw all of this into a soft flour tortilla, if you’re feeling fancy boil up some rice with black beans and chuck that in there too. Then all that’s left is to shove this in your mouth at record speed, and with a lack of grace that would horrify your mother.
For the pulled pork:
- 1.5-1.7kg pork belly, bones removed and with the skin scored
- 3 tablespoons of olive oil
- Freshly ground black pepper
- 500ml chicken stock
For the dry rub:
- 1 tablespoon light muscovado sugar
- 2 teaspoons smoked paprika
- 1 teaspoon garlic salt or powder
- 1 teaspoon Coleman’s mustard powder
For the BBQ sauce:
- 5 tablespoons of cider vinegar
- 2 tablespoons water
- 2 tablespoons Coleman’s mustard powder
- 120g light muscovado sugar
- 1 tablespoon smoked paprika
- ½ teaspoon freshly ground black pepper
- A few drops of chipotle hot sauce, or tabasco
- 2 teaspoons soy sauce
- 2 tablespoons ketchup
- Juice of half a navel orange
- 1 tablespoon butter
- 1 ladle of the juices from the cooked pork belly (see method for details)
For the Autumn slaw:
- 100g red cabbage, very thinly sliced
- 100g carrots, shredded or grated
- 100g green (Granny Smith) apple, cut into wedges and finely sliced
- 2 tablespoons loose natural yoghurt
- 1 ½ tablespoons mayonnaise
- 1 teaspoons Dijon mustard
- ½ tablespoon of cider vinegar
- Freshly ground black pepper
- Parsley to serve
You will also need 8 flour tortillas!
Preheat the oven to 220°c.
Boil a full kettle of water and pour over the pork belly. Hold the meat at an angle so the water pours straight off. This will help to achieve a nice crackling.
Pat the pork dry and rub in the oil, salt and pepper, and the dry rub ingredients on both sides. Place the pork in a deep casserole dish and roast in the oven for 20 minutes.
Add half of the chicken stock and return the pot back to the oven for a further 30-40 minutes, or until the skin has blistered and crisped up. Once the skin is nice and crisp, pour in the remaining chicken stock, and reduce the temperature to 135°c. Slow roast the pork for 3-3½ hours, basting periodically.
Remove the pork from the casserole dish, cover with foil and leave to rest for 30 minutes – 1 hour. Reserve one ladles worth of the liquid that the pork has cooked in to use in your BBQ sauce.
Once the pork has rested and is cool enough to handle, remove the skin and fat from the meat. With two forks begin to pull the meat off and apart, removing any hidden bits of fat or grizzle you may come across.
Get super messy and use your hands to pull the meat into smaller pieces so you’re left with shredded pork.
To make the BBQ sauce, add all of the ingredients (bar the soy sauce, ketchup, orange juice, butter and pork juices) to a saucepan and simmer for around 10 minutes. Then add the rest of the ingredients, including the pork juices and continue to simmer for another 10 minutes. You’ll be left with a sticky and rich BBQ sauce.
Toss the pork meat in 4 tablespoons of this stuff, and serve the rest at the table as a sticky extra.
Mix together the yoghurt, mayonnaise, mustard and vinegar and pour over the shredded vegetables. Toss to coat and season to taste. Serve with chopped parsley.
Serves 4. Or just me.