Moroccan Pork Belly
This combination of rich aromatic pork belly, spicy sweet and sour salad and a tangy Moroccan inspired BBQ sauce are a match made in heaven! It's very simple to make using a few pantry staples. Why not give it a try!
Enjoy! Kelly
Serves 4
Cooking and prep time approx 1.5 hours
Ingredients
4 big skinless pork belly slices about an inch thick
A little vegetable oil
A&O Ras El Hanout
For the BBQ Sauce
8 tbsp Honey
2 tbsp Lemon Juice
2 tbsp Red Wine Vinegar
2 tbsp Ketchup
2 tbsp Light Soy Sauce
1 Garlic Clove, minced
A good pinch of Chilli Flakes
2 tsp A&O Ras El Hanout
For the Mango Salad
2 ripe Mangoes, peeled & diced
1/2 a large Cucumber, deseeded & diced
Juice of 2 Limes, zest of 1
1/2 a large Red Chilli, finely chopped
Half a large Red Onion, finely chopped
Small bunch of Fresh Coriander and Mint, finely sliced
A drizzle of Olive Oil
Salt and freshly Ground Black Pepper to taste
Method
Rub up the pork with a little oil and dust generously on all sides with the Ras El Hanout. Leave to marinade in the fridge. This can be done a few hours in advance, or a minimum of 20 minutes for that impromptu cook.
Set up your bbq for indirect cooking aiming for a temperature of around 200 degrees centigrade, or preheat your oven to the same temperature.
While your coals are firing up, combine all the sauce ingredients in a small saucepan, bring to a simmer and cook for about 10 to 15 minutes or until the sauce has reduced by half. While this is happening pop your pork belly onto the BBQ or into the oven. If using your oven, place the pork belly on a wire rack over a baking tray. It should take no more than an hour to cook, but you’re looking for an internal temperature of 85 - 90 degrees centigrade. You’re looking for the fat to render down but the meat to still remain tender and juicy, so keep an eye on it from about the 45 minute mark.
While the pork is cooking, combine all the ingredients for the Mango salad in a large bowl, mixing well.
Remove the pork from the oven and drizzle over some of the BBQ sauce before slicing. Serve everything up with fresh salad leaves and flat bread.
