Zesty Pork Belly

Infused with citrus and East Asian aromates and smoked slowly on the barbecue the belly pork becomes a mouth watering meal. The pork can be served simply with boiled rice but I like with with a Mango Salsa and Coconut, Saffron Rice.

Portions: 4 Portions

Preparation: 15 minutes plus 8-12 hours marinating

Cooking: 2-2 1/2 hours

Ingredients

Pork

  • 1.2kg piece of belly pork, score the fat with a sharp knife in a lattice fashion

Marinade

  • 200g soy sauce
  • juice and zest of 1 grapefruit
  • juice and zest of of 1 lemon
  • 1 lemon grass stalk, finely chopped
  • 2 tbsp ginger, finely chopped
  • 3 garlic cloves, crushed
  • 2 tbsp honey

Spice Rub

  • 1 tbsp Sichuan peppercorns
  • 1 tbsp coriander seeds
  • 1 tbsp cuming seeds
  • 1 tsp fennel seeds
  • 1 tsp cloves
  • 2 small dried red chillies or 1 tsp chilli flakes
  • 1 tbsp medium brown sugar
  • 1 tbsp maldon salt or similar salt flake

To Serve

  • boiled rice or
  • coconut, saffron rice (see recipe)
  • mango salsa (see recipe)

To Cook

  • 1 cup of wood chips soaked in water for 1 hour

Method

  1. Marinade: Place all the marinade ingredients in a container large enough to fit the pork. Mix the marinade until well combined. Coat the pork in the marinade and allow it to marinate in a covered container in the refigerator for 8-12 hours (turn the pork over halfway through this time).
  2. Spice Rub: Grind together all the spice rub ingredients to a rough powder or grind in a coffee grinder.
  3. Heat your barbecue/smoker to medium low temperature 125-150c.
  4. To Cook: Remove the pork from the marinade and pat dry with paper towel. Rub the Spice Rub all over the pork.
  5. Scatter half the soaked wood chips over the charcoal or place all the wood chips in a heat proof container on the corner rack of a gas barbecue. Place the pork on the barbecue rack fat side up (you may wish to place a heat proof tray under the pork to catch the fat, if using a smoker a tray of water). Cover the barbecue and leave to cook for 1 1/2 to 2 hours until the meat has shrunk and is cooked through (the meat should be pale and white not bright pink). If using a charcoal barbecue or smoker scatter the remaining wood chips over the coals half way through cooking and preheat an oven to 250C.
  6. To crisp the skin, if using a gas barbeuce increase the temperature to high and leave to cook for 15-20 minutes. Alternatively place in an oven preheated to 250C for 15-20 minutes. Remove from the barbecue or oven and leave to rest for 10 minutes before slicing.
  7. To Serve: Slice the belly pork into slices 2-3cm thick. Serve with boiled rice or a salad or try our sugestion of mango salsa and coconut saffron rice.