Slow-Cooked BBQ Pork Belly

Time

Serves

Ingredients

• Field & Flower Pork Belly Square Cut, Bone-in (600g)
• 2 tbsp paprika
• 3 tbsp light brown sugar
• 2 tbsp salt
• 2 tbsp garlic powder
• 1 tbsp freshly cracked black pepper
• 1 tbsp onion powder
• 1 tsp cumin
• 1 tsp cayenne pepper

Instructions

1. Remove the pork belly from its packaging and pat dry with kitchen towel.
2. Prepare the dry rub by mixing all of the ingredients together. Place onto a plate and rub/roll into the raw pork belly. Score the fat and rub with sea salt and olive oil.
3. Prepare your BBQ, ideally with wood chips alongside charcoal for added flavour. Let the BBQ reach an indirect smoking heat of 110C.
4. Place the pork belly onto the BBQ and leave to smoke for 3-4 hours until cooked through.
5. Remove from the heat and leave to rest for at least 20 minutes. Serve with pineapple salsa and red cabbage slaw.