BBQ spiced belly pork with apples & celeriac By Seymour Millington
Ingredients
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Ingredients For the Pork Belly
1 pork belly
2 tsp of smoked paprika
2 tsp of chilli flakes
2 tsp of soft light sugar
1 tsp of ground cumin
1 tsp of cayenne pepper
2 tsp of ground black pepper
2 tsp of course sea salt
ml rapeseed oil
2 thyme sprigs
4 cloves of garlic
2 lemons
For the apple chutney
g Bramley apples
ml cider vinegar
g soft dark sugar
2 white onion
2 tablespoons of ground ginger
For the celeriac remoulade
1 celeriac
½ juice of lemon
1 tsp grain mustard
salt and pepper
2 tablespoons of mayonnaise
For the compressed apple
4 granny smith apples
1 litre of honey & apple stock syrup
½ Juice of lemon
For the puffed pork rinds
pork belly rind
smoked paprika
salt & pepper
Method
1
Step 1
Remove the rind from the belly and set aside for the puffed pork rinds. Marinate the pork belly in the rub for 24hrs, then slow roast for 4 hours, 160 degrees C. Then press and cool overnight ready to BBQ.
2
Step 2
Cut to size and BBQ the pieces.
3
Step 3
Apple Chutney : Peel and chop the apples and onions. Sweat off in a little oil, once soft add the ground ginger, cook out for a further 5 minutes, then add the vinegar and sugar then cook out for a further 30 minutes on a low heat.
4
Step 4
Celeriac remoulade : Julienne the celeriac, add the mustard, mayonnaise, lemon juice & seasoning.
5
Step 5
Compressed apples: Peel & diced the apples place in a vac pac bag, cover with the honey stock syrup and seal, leave in the bag for at least 48 hours.
6
Step 6
Puffed pork rinds : Boil the rind for 4 hours then chill. Once cold trim the underside of any excess fat. Chop into strips and dehydrate for 24 hours in a dehydrator or a low oven. Then deep fry in hot oil.