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Ingredients
- 2 kg pork belly skin removed
- 300 ml water
- 150 g your favourite bbq sauce
Spice rub
- 1 tbsp paprika
- 1 tsp ground coriander
- 1 tsp ground cumin
- 3 tbsp Muscovoda sugar
- 2 tbsp sea salt
- ¼ tsp cinnamon
- ¼ tsp allspice
- 1 tsp chilli flakes
Instructions
- Remove the skin from the pork belly. Combine spice rub and rub all over the belly. Cover and leave in the fridge over night.
- Preheat the oven to 200C fan. Put the belly in a heavy casserole pan. Roast for 30 minutes uncovered. Lower the oven temperature to 140C fan.
- Combine 300ml water with 100 g BBQ sauce. Pour over the pork, add 2 bay leaves, put on a tight fitting lid and 4-5 hours depending on the thickness of your pork. Check after 4 hours, the meat should easily pull away with a fork.
- Remove the belly to a tray or dish, shred using two fork, discard any bones. If your sauce is very reduced, add a little water and gently heat of the stove. Put the shredded pork back into the sauce along with the remaining BBQ sauce.
- Serve on soft tortilla or flatbreads, pickled cucumber, onion pickled in lime juice, salad and green goddess dressing with added green chilli (see the end of the video)
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