© David Loftus
southern barbecued pork belly
method
This recipe is an absolute breeze and gives you the most wonderful melting pork belly with a gorgeous smoky, spicy flavour.
Preheat your oven to 180ΊC/350ΊF/gas 4.
Bash the bay leaves and salt in a pestle and mortar until the leaves disintegrate and the salt turns green. Pick out any strands then add the rest of the spices and pepper and mix well.
Rub the pork with the spice mix and a little olive oil. Transfer to a snug-fitting roasting tray and cover the tray tightly with foil. Cook in the preheated oven for 2 hours. Light your barbie after the pork has had 1 hour in the oven.
After 2 hours, your pork should be tender and flavoured with all the wonderful spices. Lift it out of the roasting tray with tongs and drop it straight on to the barbie. It will crackle and drip fat on to the coals so dont worry if you see a few flames. Turn the pork over and move it around the grill now and then for 10 to15 minutes to crisp up the surface. Serve in thick slices scattered with fresh chilli, coriander and a few lugs of olive oil.
serves: 6 to 8
ingredients
a handful of fresh bay leaves
2 teaspoons rock salt
1 tablespoon smoked paprika
3 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon freshly ground black pepper
2kg pork belly in one piece, the best quality you can afford, skin removed
olive oil
2 fresh red chillies, deseeded and finely chopped
a small bunch of fresh coriander, finely chopped