Pork Belly is a favourite of Colin’s, but he’s not alone, it’s a very popular dish The only downside is it can take hours to roast, but with Colin’s method it’ll be cooked in minutes.
A good pork belly needs an equally good marinade and Colin has a sweet, sour, sticky and smoky sauce that will blow your socks off.
Served with some charred broccolini with buttermilk dressing and the bar for satisfying your family has just gone way up!
Ingredients
Method
Combine cola, barbecue sauce, passata, chilli (if using), vinegar, onion powder, garlic powder, paprika, soy and mustard in a saucepan on medium heat. Bring to boil. Gently boil to coating consistency. Season. Cool.
Add pork to cooled marinade. Toss to coat.
Preheat oven to 220°C fan-forced (240°C conventional). Line a large oven tray with baking paper and top with a wire rack. Arrange pork on rack, leaving 3cm between each strip. Cook for 30-35 minutes, turning once, or until caramelised, sticky and tender. Cover and keep warm.
Meanwhile, for Broccolini, bring a pot of lightly salted water to boil. Blanch broccolini for 30 seconds. Remove to a bowl of iced water. Cool. Shake off excess water. Refrigerate.
Combine buttermilk, oil, chilli (if using), juice and zest in a jar with a lid. Season. Shake until well combined.
As pork rests, add broccolini to a heated chargrill pan or heavy- based pan on high heat. Cook for 5 minutes, turning regularly, or until charred. Remove to a bowl. Toss through dressing, scatter over nuts.
Serve sticky pork with broccolini and extra chopped chilli (optional).Â
Related stories
Native ad body.
Native ad body.
Native ad body.
