Texan style pork belly

Texan style pork belly

Serves: 4 | Preparation Time: 15 mins | Cooking Time: 60 mins 

1.5-2kg Tasman pork belly, boneless and rind on
40g Texas BBQ seasoning
2 tbsp 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 tbsp sea salt
1 tbsp smoked paprika
½ tsp chilli powder
1 tsp dry mustard powder
1 tsp black pepper
½ tsp ground ginger
½ tsp garlic powder
1 tsp 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. Texas BBQ rub can be made well ahead and stored in an airtight jar until required.
  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.

Results may vary.