Pork Belly Burnt Ends with Corn Slaw

Pork Belly Burnt Ends with Corn Slaw
Prep time 15 minutes
2 hours
15 minutes
You will need:
  • 1 kg pork belly, skin removed, cut into 5cm x 5cm cubes
  • 2 tablespoons F.Whitlock and Sons Louisiana Style Rub
  • 1/2 cup F. Whitlock and Sons Smokehouse Tomato Chutney Sauce*
  • Salad
  • 4 corn on the cob
  • 1 carrot, grated
  • 200g red cabbage, shredded
  • 1/3 cup mayonnaise
  • 1 tablespoon cider vinegar
  • 1 bunch flat-leaf parsley, chopped
  • Salt and pepper
Get down to business:
  1. Preheat the oven to 150C fan assisted.
  2. Cover the pork cubes in the F. Whitlock and Sons Louisiana Style Rub, ensuring all sides are coated. Place on a raised cooking wire rack inside a roasting dish. This allows the fat to render out of the pork. Place in the centre of the oven and cook for 2 hours.
  3. Meanwhile, heat a chargrill pan or barbecue grill on high. Spray the corn with oil. Cook corn, turning, for 8 to 10 minutes or until lightly charred and tender. Transfer to a board. Stand for 5 minutes or until cool enough to handle—cut corn kernels from cobs. Add the corn to a bowl with the carrot, cabbage, mayonnaise, vinegar and parsley. Mix, season to taste and set aside.
  4. Remove the pork from the oven and transfer to a shallow oven tray. Glaze the pork thoroughly in the BBQ sauce, ensuring all sides are coated.
  5. Place the tray in the oven and continue to cook for a further 10 to 15 minutes, until the outside of the pork has caramelised and you have that nice crunchy bark. Glaze with more BBQ sauce if necessary.
  6. Serve the burnt ends with the corn slaw.

Made with

Louisiana Style Rub

Louisiana Style Rub

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