Filed Under: Crackle, mustard, Pork, Pork belly, Ribs, Smoked

Smoky pork belly with mustard slaw

This Smoky pork belly with mustard slaw is technically a giant rib, with extra meat and crackling. Absolutely the best of both worlds!

July 27th, 2017

From Perfectly Paleo, by Rosa Rigby

The author Rosa Rigby says - "For this recipe, I use pork belly still on the bone, cut into portions. It’s technically a giant rib, with extra meat and crackling. Absolutely the best of both worlds! The sauce it is cooked in works well smothered on roast root veg or chicken, and any leftovers taste amazing in a wrap. Slaw is a very good friend to the Paleo eater. Fresh vegetables are transformed with a lick of dressing to jazz up simple roasts." Enjoy this recipe from Perfectly Paleo. 
  • 4 pork belly cuts (on the bone)
  • Mustard Slaw (page 15), to serve
  • Smoky sauce
  • 1 red onion, roughly chopped
  • 4 garlic cloves, thinly sliced
  • 4 heaped tablespoons tomato purée/paste
  • 4 tablespoons pure maple syrup
  • 2 tablespoons white wine vinegar
  • 1 tablespoon black strap molasses or treacle
  • 2 tablespoons olive oil
  • A few dashes of liquid coconut aminos, to taste
  • Freshly squeezed juice of 1/2 lemon
  • Chilli powder and smoked paprika, to taste
  • Salt and black pepper, to season
  1. Preheat the oven to 200°C (400°F) Gas 6.

  2. To prepare the pork belly, score the skin and rub sea salt all over. Lay in a roasting pan with the skin facing up, making sure the edges don’t touch the sides or you won’t get proper crackling. Roast in the preheated oven for 20 minutes.

  3. While the pork is in the oven prepare the smoky sauce. Add all the ingredients to a saucepan and set over low–medium heat. Cook for a few minutes until the onions and garlic are cooked. Then use a handheld electric blender to blend all the ingredients with enough water to bind them together.

  4. Remove the pork from the oven and baste with the oil that has been released from it. Pour any excess oil out of the pan and reserve for use in another recipe. Turn the heat down to 170°C (325°F) Gas 3 and return the pork to cook for a further 20 minutes.

  5. Brush the pork with a generous amount of sauce so every ‘rib belly’ is covered but you still have about half of the mixture.

  6. Cook for 25 minutes more, brushing over with more sauce towards the end.

  7. Enjoy the ribs with the mustard slaw on the side or shred the meat off the bone and layer up in a wrap with a mound of slaw on top.

Smoky pork belly with mustard slaw
Mowie Kay

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