Slow Roast BBQ Pork Belly, Corn on the Cobb & Coleslaw

This is a very satisfying meal with the trick being to cook the pork belly the day before ready to BBQ and make the coleslaw in advance, leaving only cooking the corn and BBQing the Pork belly when ready to serve. The pork can also be reheated in the oven with BBQ sauce as an alternative to grilling.

Serves 4

INGREDIENTS

1kg pork belly, skinless boneless
1 tbsp sea salt
1 tbsp olive oil

1 bottle GOOD Sauce BBQ

2 cups each red and white cabbage, shaved
1 cup carrot, grated or cut into thin matchsticks
¼ cup flat parsley, finely chopped
¼ cup shallots finely sliced
½ cup GOOD FAT Mayo
Juice half lemon

4 cobs corn, cut in half

4 tbsp GOOD Oil Mediterranean Dressing

1 punnet grape tomatoes, cut in half
1 head baby cos, leaves separated
Extra basil or parsley leaves, to serve

METHOD

Season the pork belly with salt and pepper and rub with the olive oil.

Preheat oven to 160°C.

Place the pork belly into a deep oven tray lined with baking paper and top with another piece of baking paper and foil. Cook for 2.5 hours then remove the foil and cook for 30 minutes longer. Allow to cool at least 30 minutes then slice approx. 1cm thick.

For the coleslaw, mix all the ingredients together, season and store in the fridge.

Meanwhile, bring a pot of water to the boil, season lightly and cook the corn for 8 minutes then allow to cool.

To serve, cook the pork belly slices and corn on a BBQ or preheated grill, basting the pork with more BBQ sauce. Serving with the coleslaw, corn, tomatoes, leaves dressed with Mediterranean dressing and a few basil leaves.

Another delicious and nutritious recipe from @cheftomwalton.