BBQ Pork Belly with Pesto Mash

BBQ Pork Belly with Pesto Mash

Check it out, one of our fantastic customers Vickie, has sent in this amazing recipe and photo of a meal she cooked at the weekend. We just loved it and wanted to share with you .
Thanks Vickie
BBQ Pork Belly with Pesto Mash
Ingredients
1.5-2kg pork belly
Bunch fresh sage
Salt and Pepper
500g peeled and chopped potatoes
25g butter
2T Pesto
350gm Baby Carrot
350gm Baby beetroot
Fresh Thyme
Method
Pre heat the BBQ for about 15 mins and reduce the heat to low make sure when the lid is closed it reaches between 180 - 200c
Score the pork make sure the skin is dry and rub with salt, season the other side with salt and pepper and sit on a bed of olive oil and sage in a BBQ roasting tray.
Cook in the tray for approx. 1.5 – 2 hours, allow the pork to rest for about 20 mins. To get the best crackling take the skin off and place directly on the BBQ solid plate this will take 5-10 minutes, best crackling ever. Deglaze the pan with red wine which you cooked the pork in and add beef stock reducing until it becomes rich and dark in colour.
Boil the potatoes for about 30mins in salted water, drain when cooked place potatoes back on heat to completely dry out. Mash and add cubes of butter and pesto, season.
Roast the baby carrot and baby beets in a pan on the BBQ with salt, fresh thyme and olive oil this will take about 40-50 minutes toss just before serving with balsamic glaze
Serves 10 people