Ingredients

1kg pork belly

40g red chilli green stalk removed  

2 tbsn dark brown sugar

2 tbsn soy sauce

½ chopped red onion

1 tbsn roughly garlic

20g sliced and peeled ginger

16g coriander leaves

4g ground pimento

0.5g dry thyme

20g malt vinegar

Method

• Set up the BBQ for indirect cooking around 150deg C
• Remove pork from packaging and dry with paper towel
• Rub the skin with vinegar
• Poke holes on the skin using a small knife
• Lay the salt onto a tray and lay the pork skin side down
• In a food blender place all the rest of ingredients and blend into a smooth paste
• On the meat side of the pork cut small incisions so the marinade can soak into the meat

• Pour over the blended marinade over the meat and massage into the crevices
• Lay over the bay leaves on the meat side this will protect the meat during cooking.

• Place onto the BBQ and cook slowly for 2 hours

• Once the meat is soft, scrape off the salt off the skin flip the pork and lay over the skin over the hot coals to puff up and go crispy

Coconut rice salad

5g desiccated coconut toasted

250g cooked rice

150g (1/2) sliced cucumber

2 tbsn lime juice

4 tbsn coconut milk

1 tbsn sea salt

3 turns pepper

10g coriander

Method

• Mix together in a mixing bowl