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Coffee Rubbed Barbecue Pork Belly

4

3.5 hours plus overnight marinating

In the UK barbecue food often means burgers, sausages and other quick cook cuts, but in the Southern US it's all about low and slow cooking with a smoky flavour. This recipe follows the US route by marinating bone in pork belly overnight in a smoky coffee paprika rub, before slow cooking in the oven or in a barbecue with indirect heat. The result is a delicious flavourful piece of pork ready for slicing - enjoy as it is or served in a soft bread bun with slaw and your favourite barbeque sauce.

7 Farmdrop products in this recipe

£36.93

Here’s how you do it

  1. Mix all the dry rub ingredients
  2. Score the fat on the pork belly with the tip of a sharp knife. Apply the dry rub all over and leave overnight or at least a few hours.
  3. Preheat the oven to 170°C/fan150°C. Put the pork belly in a relatively snug roasting dish and pour the beer or water arond (not over) the meat). Cover tightly with foil and roast for 3 hours.
  4. Preheat the barbecue. Transfer the cooked pork belly to the barbecue, brish all over with a few tablespoons of barbecue sauce and finish over the glowing coals with the lid on, until the pork is darkly caramelised all over and the fat has crisped up.

Note: If you have a Big Green Egg or other temperature regulated BBQ you can slow cook the pork from raw at 100C for 3 hours until a temperature probe reads 77C.

  1. Slice the meat off the bone and cut into slices - enjoy as they are, crisp up further in a frying pan or eat in a brioche bun with slaw and barbecue sauce.

Ingredients

  • 1kg pork belly on the bone

Dry rub:

  • 1 tsp smoked paprika
  • 1 tsp fine salt*
  • 1 tsp Instant espresso
  • 2 tsps brown sugar*
  • ½ tsp cayenne pepper/chilli powder
  • ½ tsp Urfa chilli

  • 200ml beer or water.
  • 2-3 tbsps BBQ sauce, plus more to serve

Suitable for

  • Gluten free
  • Dairy free

What’s in this recipe

Sauce Shop

South Carolina BBQ Sauce

1 Bottle (225g)

£3.49

Park Farm

Pork Belly (On the bone)

£11.70

£11.70/kg

Steenbergs

Organic Cayenne Pepper

£2.60

Brindisa

La Chinata Smoked Paprika DOP - Hot

1 Tin (70g)

£3.25

Climpson & Sons

The Estate: Signature Espresso (Ground)

Cafetière/Filter Ground (250g)

£8.50

£34.00/kg

Beavertown

Lupuloid IPA

1 Can (330ml)

£2.99

£9.06/l