Honey-Glazed Pork Belly
with Maple and Coriander
Serves 10-12
Ingredients
- 1.5kg pork belly
- 5 tbsp barbecue rub
For the glaze:
- 50ml clear honey
- 50ml maple syrup
- 1 tbsp fresh coriander, finely chopped
- 15g shallot, 5mm dice
- 1 tsp red chilli, 5mm dice
- 100ml apple juice, for spraying
Method
- Sprinkle the pork generously with barbecue rub. Place in sealed bag and refrigerate for 1 to 4 hours.
- Mix together ingredients for glaze.
- Prepare the barbecue.
- Remove pork from fridge and lay on double sheet of foil or use a proprietary foil barbecue tray. Brush pork all over with glaze.
- Place pork, on foil, onto heated barbecue, close lid and cook over indirect heat for 1 – 2 hours until tender, regularly brushing with glaze and spraying with apple juice.
- When pork is cooked, remove from foil and place directly onto barbecue grill to crisp outside.
- Rest meat, loosely wrapped in foil, for 10 mins before carving into thick slices.
Serve with warm couscous, salad and pitta bread.
Recipe courtesy of BPEX
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