BBQ spiced belly pork with apples & celeriac By Seymour Millington
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.
Cut to size and BBQ the pieces.
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.
Celeriac remoulade : Julienne the celeriac, add the mustard, mayonnaise, lemon juice & seasoning.
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.
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.