BBQ Pork Belly with Pesto Mash
- 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
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 belly 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