You have to make the most of an English summer because blink and you miss it.
A quick trip to the Farmer’s market yesterday yielded an enormous lump of pork belly with the ribs in. We did get a gas BBQ last year, vital when you are trying to BBQ quickly for two little kids in the evening. Nick is still a charcoal BBQ-er at heart (still slightly annoyed I won’t let him open a BBQ restaurant) and for a low and slow cook you need the indirect heat, you can only get from a proper BBQ, I’ve written before about
I’ve written before about how you master indirect heat but essentially it’s like a slow cook in the oven. Lid on, hands off and if you are “looking it’s not cooking” . This BBQ cooked all afternoon and into the evening with a few sausages popped on for the kid’s tea , eaten a few hours before our dinner.
- A dry rub on the pork belly – this time a jerk seasoning.
- Cooked on indirect heat for 6-8 hours
- Served with homemade coleslaw ( shredded white cabbage, carrot and red onion mixed with mayo, dijon mustard and lemon juice)
- Serve by slicing between the rib bones