Fire up the BBQ; we have a delicious recipe for you. Beer and Barbequed meat, what’s not to like about this combination?
Ingredients:
Beer Marinade:
Beer- choose a strong dark beer, we used Spitfire
BBQ rub:
Sea salt
Black pepper
Cumin seeds
Coriander seeds
Brown sugar
Paprika
Optional :
Dried chillies
Sticky BBQ sauce:
Reserved beer
Reserved rub
Honey
Here is how to make this BBQ recipe:
Place the pork belly in a shallow dish, leave the skin upward. Pour beer in until it covers the meat but leave the skin above the liquid. Place in the fridge to marinate for at least 2 hrs; overnight is even better.
Meanwhile, put all the rub ingredients into a pestle and mortar or grinder. Grind together to make a blended rub mixture. You can add the dried chillies if you like some heat.
Remove the pork belly and reserve the liquid if you are going to make the sauce, do not drink it!. Score the skin and use the BBQ rub mix on the skin first. Then rub the BBQ mix into the flesh, save some if you want a sauce. Leave to dry for 1 hr.
Heat your barbecue before beginning. If you are using a gas barbecue, turn it on around thirty minutes before you intend to use it and keep a section turned to low or off as it will come in useful later. In the case of coal barbeques, once you have lit your charcoal, wait for the flames to die down until you are left with a nice amber glow and push the coals to one side to create hot and cool zones.
Place the pork belly with the skin down on the coolest part of the barbecue, drop the lid down and leave to crisp for 20–30 minutes. Do keep an eye on it throughout in case the skin begins to burn.
Once the skin is golden and crisp, turn the pork over and replace the lid. Continue to cook for a further two hours until the meat is tender.
Remove from the barbecue and cover with foil. Leave to rest for at least 30 minutes before serving.
The reserved beer and rub can be placed in a pan with some honey, brought up to a boil, and simmered down to make a thick gooey sticky sauce.
