Apple and Smoke Pork Belly Slices (GF)
Serves 8 | Glasseye Creek Bonfire BBQ Sauce
Ingredients
- 2 kg skin-off pork belly slab
- 2 tsp salt
- 1 tsp cracked pepper
- 1 tsp fennel seed, crushed
- ½ cup Bonfire BBQ Sauce
- 2 tbsp cider vinegar
- To serve: apple and cabbage slaw made with gluten-free dressing
Method
1. Score the fat lightly and rub belly with salt, pepper and fennel. Smoke at 120°C for 3½ hours until the fat softens.
2. Wrap tightly and continue for 1½–2 hours until very tender. Unwrap, mix Bonfire BBQ Sauce with vinegar, brush on and cook uncovered for 15 minutes.
3. Rest 20 minutes, slice into thick pieces and serve with tart apple slaw.
Gluten-free preparation
Use products labelled gluten free and prevent cross-contact during preparation and cooking.
Sauces in this recipe
Get the good stuff for your next cook-up.
*NEW* Bonfire BBQ Sauce
$13.95 NZD
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