RECIPE: Richard Bainbridge Easy BBQ Feast
A great recipe, perfect for the summer time
Pork Belly about 1.5kg in weight (bone in, skin removed)
1 tbsp. Dijon Mustard
2 tbsp. BBQ Sauce of your choice
1tbsp. Cider Vinegar or White Wine Vinegar
Whisk together and keep until needed.
120g Light Brown Sugar
60g Sea Salt
1 tbsp. Chili Powder / Flakes
1 Clove of Garlic (grated) or 1 tbsp Garlic powder
1 tbsp. Ground cumin
1 tbsp. Ground Black Pepper
A good pinch of Cayenne
Mix well altogether and store in an airtight container until needed.
For the Pork
Pre-set Oven to 120c
- Take your pork out of the fridge a good hour or so before needed to allow for it to come to room temperature.
- Now using the Dijon mustard rub all over the pork. This is more to help the spice mix stick than anything else.
- Make sure the pork is completely covered and well rubbed in. Now liberally dust over your spice mix and gently rub in.
- Now lay a large piece of tin foil onto a table. Spoon half the BBQ sauce/ Vinegar mix onto the tin foil and lay the pork on top fat side up.
- Now spoon over the rest of the BBQ / vinegar mix and wrap the tin foil around, make sure the pork is completely sealed in.
- Place into a deep-sided oven tray along with a cup of water or beer if you have it.
- Place in the oven for 3.5-4.5 hours or until the pork parcel is soft to touch.
- Rip open the top of the pork parcel being careful of the steam and turn your oven up to 220c, sprinkle another layer of the spice mix on the pork and place back in for 20-30 minutes or until it has started to caramelise (check it after 10 minutes).
- Remove from the oven and allow to cool slightly about 10-20mins with a tray on top or cover to help stop the pork from drying out.
- When ready to serve remove any bones and slice and serve on a large plate in the middle of the table with the rest of the spice mix.
The great taste of BBQ without all the smoke and mess.
Blue Cheese Dressing
50g Blue cheese (broken up into small pieces)
3 cloves of roasted garlic (wrap garlic cloves in tin foil and a splash of oil and bake 120c for 40mins or until soft)
1tsp. Sea Salt
1tsp. Mustard Powder
1tbsp. Lemon Juice
2 tbsp. Rapeseed Oil
150g Sour Cream
2 tbsp. mayo
Ground Pepper to taste
- Place all into a bowl and mix together, put it onto a food processor to make it nice and smooth to create a dressing. Then place the dressing into a piping bag.
- 1/2 one per person of Baby Gem Salad Head (washed and sliced in half)
- To Serve - Place the baby gem onto a plate and drizzle over the dressing and serve.
4-6 Asparagus Sticks (Peeled into thin strips)
2 Carrots (Peeled into thin strips)
1/3 Chinese Cabbage (shredded thinly)
1 Sliced Red Onion
2 tbsp. Rice Vinegar
1tsp Black Onion Seeds
1 tbsp. Fresh Chopped Herbs (Chives, Parsley, Coriander)
Juice of 1 lime
Salt & Pepper to season
- Place all ingredients into a bowl and mix well, add seasoning to taste and leave to marinate for 10-15 minutes before serving.
Serve the whole dish with:
Blue cheese/ Baby Gem Salad
A Few Pickled Onion Slices