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BBQ Dead Horse Pork Belly with simple slaw

BBQ Dead Horse Pork Belly with simple slaw

BBQ Dead Horse Pork Belly with simple slaw
This dish got its name by chance. We were at the Bruny Island Cheese company and there was a locally made tomato sauce called “Dead Horse” it’s the Australian rhyming slang for tomato sauce. The recipe however is a version of Jamie Oliver’s BBQ meat marinade which I adopted for local conditions. The key to the success of any flame BBQ unless you are a BBQ Master is to cook the meat first then reheat, smoke and char over the flames. I have found that this is the best and most consistent way of getting a delish result every time
1 pork belly sliced into 2 cm thick slices across the grain. (Bone in or out, about 250-300 gr per person without bones, with bone just go for it they will get finished.)
Marinade
250 ml dead horse or equivalent (Heinz Tomato Ketchup)
100 ml balsamic vinegar
100 ml olive oil
1 orange zested and juiced
2 tsp cumin
2 tbs fennel seeds
5 cloves
Salt and pepper
5 tsp sweet smoked paprika
Thyme and rosemary to taste
1 bulb garlic, peeled and separated
10 bay leaves (omitted due to availability, added extra pepper)
My Mums Simple Slaw
¼ head of white/red cabbage shredded
1 carrot shredded
4 spring onions julienne (white part mostly)
1 lrg chilli julienne (most of the time)
Juice of ½ a lime
1 classic french dressing
Method
Add all the wet ingredients into a bowl bigger enough to marinade the pork. Roast and crush the spices to a fine powder combine with salt and pepper. Add all the spice and herb into the marinade. Place the pork belly into the marinade overnight in the fridge. Before you cook you start to cook pull out of the fridge for ½ hour to get to room temperature.
Making the coleslaw is easy but give your knife skill a good go here. Shave the cabbage as fine as possible with your sharpest knife. The carrot also has a trick to it, cut the carrot in half giving you one flat surface to work with. Lay down on a chopping board and use your knife to create a series of long incisions through the carrot. Then with a potato peeler peel through the cuts. You should end up with the most delicate strands of carrot. Now a basic pickle happens. Squeeze the lime juice into a bowl and put the julienne chilli into it, let it steep for 20-30 min. This will give the dressing an amazing twang of heat. Whisk dressing to emulsify the add veg to a bowl. Add chillies and lime, last minute add French dressing.
My recipe varies greatly at this point. I steam the pork over a wok or saucepan steamer. I use spring onions to slightly separate the layers. The steam does reduce the intensity of the marinade however the steam keeps everything juicy and succulent. I then use the marinade to baste the meat heavily on the grill.