Texas style pork belly
Prep time 15 minutes Cook time 60 minutes
Serves 4 people
- •1.5-2kg pork belly, boneless and rind on
- •40g Texas BBQ seasoning
- •2 tablespoons oil
- •¼ small white cabbage, finely shredded
- •¼ small red cabbage, finely shredded
- •2 medium carrots, grated
- •1 red capsicum, finely diced
- •½ cup quality mayonnaise
- •2 tablespoons cider vinegar
- •Salt and pepper to taste
- •Grilled corn cobs, to serve
Texas BBQ Seasoning
- •1 tablespoon sea salt
- •1 tablespoon smoked paprika
- •½ teaspoon chilli powder
- •1 teaspoon dry mustard powder
- •1 teaspoon black pepper
- •½ teaspoon ground ginger
- •½ teaspoon garlic powder
- •1 teaspoon cumin
- 1.Pat pork belly dry with paper towel and score the rind thinly with a sharp knife. (Your butcher can do this for you if asked).
- 2.Rub the outside surfaces of the pork belly with the Texas BBQ rub mixture.
- 3.Place the pork belly into a baking dish lined with baking paper.
- 4.Roast the pork belly in the preheated oven 200⁰C for 20 minutes then reduce oven temperature to 180⁰C for a further 30 minutes per 500g depending upon the weight of your roast.
- 5.Toss coleslaw ingredients together in a large bowl and refrigerate until required.
- 6.Remove the pork belly from the oven and allow belly to rest 10-15 minutes prior to slicing into thick pieces.
- 7.Serve hot with coleslaw and grilled corncobs.
Texas BBQ rub can be made well ahead and stored in an airtight jar until required. There are a number of seasoning available in the supermarket that can be used in place of this seasoning.