Slow-cooked BBQ pork belly

Our slow-cooked pork belly is rubbed with a sweet and spicy blend that pairs perfectly with the juicy meat. Make sure to score the fat before cooking and rub with plenty of sea salt and olive oil to make it extra crispy. Serve with our spicy pineapple salsa and crunchy red cabbage slaw.

10 mins

4

Easy

• Field & Flower Pork Belly Square Cut, Bone-in (600g)
• For the dry rub:
• 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

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.