BBQ spiced belly pork with apples & celeriac By Seymour Millington

Cooking Time

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.
  • 7

    Step 7

    Dress as pictured

Ingredients

  • 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
  • 50 ml rapeseed oil
  • 2 thyme sprigs
  • 4 cloves of garlic
  • 2 lemons
  • 2000 g Bramley apples
  • 700 ml cider vinegar
  • 750 g soft dark sugar
  • 2 white onion
  • 2 tablespoons of ground ginger
  • 1 celeriac
  • ½ juice of lemon
  • 1 tsp grain mustard
  • salt and pepper
  • 2 tablespoons of mayonnaise
  • 4 granny smith apples
  • 1 litre of honey & apple stock syrup
  • ½ Juice of lemon
  • pork belly rind
  • smoked paprika
  • salt & pepper