On 7th March 2015, This was Dinner…
In March! In England! I don’t think we had one at all last year. After Mr S’ claim that we were going to have more barbecues this year, I did not realise he meant so soon!
We took Walter to the vets this morning which means there is only a week now until walkies. I’m so excited. When we had been to the vets we finally went and did our market shopping together for the first time since we became three.
Back to BBQ. I must admit I didn’t think we would be able to get any charcoal but we did, so it was on!
BBQ Piri Piri Pork Belly, courtesy of Jamie Oliver’s Save with Jamie. As I’m not a regular barbecuer, I just went almost with Jamie’s oven cooking times, it couldn’t have worked out any better I did remove the skin from the pork though as I just wanted something I could throw on the barbecue and leave to do it’s business.
- Get the barbecue fired up
- Remove the skin from a boned piece of pork belly
- Slice a few red chillies lengthways
- Roughly chop a couple of red onions
- Roughly chop a couple of sweet potatoes
- Bash a few garlic cloves
- Roughly chop some rosemary leaves
- Get passata, bay leaves, sea salt, smoked paprika, red wine vinegar & olive oil ready
Tear up the bay leaves, removing the stalks. Pop it in a pestle and mortar along with a good pinch of the salt and bash to a paste. Add the paprika and oil then mix well. Rub this oil all over the pork.
Add the onions, potatoes chillies and garlic cloves to a baking tray.Pop the pork on top then cover with foil and stick it on the barbecue for about 40 minutes.
Carefully remove from the barbecue (why do I ALWAYS type barbeQue?) and remove the pork. Add the jar of passata to the tray along with some water then stir well, stick the pork back on top, cover with foil and cook for about an hour and half.
Remove the pork from the pan and sprinkle with the rosemary leaves. If it doesn’t fall apart just put it directly onto the grill for about 15 minutes for added smoke! Be gentle when you remove it, it might fall apart. Stick it all in a big bowl when you’ve stripped it from the bones.
We served our with a good dollop of yoghurt and some Sainsburys chapatis that I’m a bit addicted to.
Don’t expect the potatoes to ‘exist’ in their natural form but boy, what a luscious sauce it made. I tell you what though, that roasting dish took some work to clean!
Here’s Jamie’s original but do yourself a favour and buy his book!