Charcoal BBQ Pork Belly

with achiote & baby cos

Charcoal BBQ Pork Belly

with achiote & baby cos
Method
Serves 10
Pork Belly

Separate stalks and roots of half the coriander, and place leaves aside for later. Combine achiote paste with chopped coriander roots, chilli and garlic in a blender. Pour in lime juice and olive oil. Blend until combined and season with salt.

Separate stalks and roots of half the coriander, and place leaves aside for later. Combine achiote paste with chopped coriander roots, chilli and garlic in a blender. Pour in lime juice and olive oil. Blend until combined and season with salt.

Rub the pork belly with the paste mixture, saving some for later. Place the belly in a baking tray, cover in foil and cook in the oven at 90°C for 12 hours. Once cooked, let cool slightly then remove foil.

Cover belly with baking paper then press down on the top of the belly with another tray. Add a weight on top then refrigerate in this position. This helps to create an even surface for a crispier skin.

Red Chimichurri

Drain the peppers and dice into roughly 1⁄2 cm squares. In a bowl add diced peppers, garlic, onions and the chopped coriander leaves from earlier. Add vinegar, olive oil and chilli flakes. Season and mix well.

Baby Cos

Cut baby cos in half. Wash well and drain. Mix the diced chilli and red onion together. When ready to serve, whisk together 50-50 lemon juice and olive oil, dress the cos, then sprinkle the onion and chilli all over the baby cos and season with sea salt and fresh cracked pepper.

To Serve

Fire up the barbecue and cut the belly into four even pieces. Rub a small amount of olive oil over the belly and season with salt. Over a low charcoal heat, place belly skin down and char until crispy. Turnover and char until heated through.

Place a spoon of the achiote paste on a serving plate with some red chimichurri and baby cos mix. Carve up the crunchy pork belly and serve with pickled cucumber.


Chef’s Tip: Achiote is a paste common in Central and South American cooking. It is becoming more available, sometimes at supermarkets. Otherwise it can be found at Fiji Market on King Street.

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