Honeyed BBQ Pork Belly

Honeyed BBQ Pork Belly

Honeyed BBQ Pork Belly:

I have cooked so often from the Berber and Q book that there can’t be many recipes left to do now (there is still loads actually!) but one I have wanted to cook for ages is Honeyed BBQ Pork Belly so this week it was time to get cracking.

This recipe is from Berber and Q by Josh Katz:

Price: £17.99
Was: £25.00

The Meat:

The recipe calls for 4kg of pork belly but it’s to serve 12 people so I halved it and ordered 2kg of pork belly from my local butcher.

The Prep:

This is actually a 3 day process which sounds quite daunting but it isn’t loads of work so don’t panic.

On the Friday I made a brine (water, salt and sugar) then placed the pork in the brine and left it in the fridge overnight.

Next day I took it out the brine and patted it dry (and spilt some on the floor – left of the pan!)

Honeyed Barbecue Pork Belly

Pork Rub: Curry powder, chilli powder, smoked paprika, dark brown sugar, sea salt, caster sugar, garlic powder, cumin, fennel and cayenne pepper.

Steenbergs to the rescue:

steenbergs

Rub applied to the meat:

Honeyed Barbecue Pork Belly

Honey drizzled on top:

Honeyed Barbecue Pork Belly

White wine (the ice cube!), onions, bay leaves, water, chillies, thyme and Filfelchuma (red chillies. cayenne pepper, sweet paprika, cumin, caraway seeds, garlic, salt, lemon juice, rapeseed oil)

Honeyed Barbecue Pork Belly

The Cook:

Into the Kamado Joe Big Joe for two hours then the meat is flipped over and cooked for a further 3 hours. Once the meat was tender it was rested then wrapped in cling film and put in the fridge overnight. The juices were strained through a sieve and saved.

Honeyed Barbecue Pork Belly

Oh wow! Look at the colours!

Honeyed BBQ Pork Belly

Time to fire up the Napoleon Pro 22. Pineapple sliced, brushed with olive oil then seasoned and grilled. Once grilled it was chopped and added to sugar, vinegar, orange juice, star anise, cinnamon, cayenne and cumin until the liquid thickened then it was blitzed and spring onions & coriander were added.

Honeyed Barbecue Pork Belly

The pork belly was sliced into 2.5cm (rough guess lol!) slices, glazed and grilled on both sides.

Honeyed Barbecue Pork Belly

The charred bits are the tastiest parts!

Honeyed Barbecue Pork Belly

A couple more that couldn’t fit on the first run.

Honeyed Barbecue Pork Belly

Time to Eat:

Served with Pineapple Salsa and Filfelchuma (some left over from the day before)

Honeyed Barbecue Pork Belly

SUMMARY:

Oh my goodness, this was good. Seriously good! Takes a bit of planning and is a 3 day process but it’s totally worth it. One of my favourite dishes for a long time. The pineapple salsa and Filfelchuma were also really tasty and worked well with the pork. Definitely recommended.

Cook Difficulty: 4/5 
Cook Duration: Long: 4/5 (quick cook but long process)
Cook Equipment: Kamado Joe Big Joe / Napoleon Pro 22
Cook Method: Indirect then direct
Charcoal: Oxford Charcoal Oak
Smoking Wood: Plum
Cook temperature: 130°C on the KJ then super hot on the Napoleon
Cook time: 5 hours then 5 minutes
Internal temperature: 70°C
Notes: 1: When grilling the pork the fat and glaze will cause the fire to flare up, be ready for it!

This recipe is from Berber and Q by Josh Katz:

Price: £17.99
Was: £25.00

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