Pork belly burnt ends with corn slaw


2 HRS 15 MIN


0-15 mins




1 kg

Pork belly skin removed cut into 5cm x 5cm cubes

2 tbsp

F. Whitlock & Sons Louisiana style rub

1/2 cup

F. Whitlock & Sons smokehouse tomato chutney sauce*


Corn on the cob


Carrot grated

200 g

Red cabbage shredded

1/3 cup


1 tbsp

Cider vinegar


Bunch flat-leaf parsley chopped


Salt and pepper


Step 1

Preheat the oven to 150°C fan assisted.

Step 2

Cover the pork cubes in the F. Whitlock and Sons Louisiana Style Rub, ensuring all sides are coated. Place on a raised cooking wire rack inside a roasting dish. This allows the fat to render out of the pork. Place in the centre of the oven and cook for 2 hours.

Step 3

Meanwhile, heat a chargrill pan or barbecue grill on high. Spray the corn with oil. Cook corn, turning, for 8 to 10 minutes or until lightly charred and tender. Transfer to a board. Stand for 5 minutes or until cool enough to handle—cut corn kernels from cobs. Add the corn to a bowl with the carrot, cabbage, mayonnaise, vinegar and parsley. Mix, season to taste and set aside.

Step 4

Remove the pork from the oven and transfer to a shallow oven tray. Glaze the pork thoroughly in the BBQ sauce, ensuring all sides are coated.

Step 5

Place the tray in the oven and continue to cook for a further 10 to 15 minutes, until the outside of the pork has caramelised and you have that nice crunchy bark. Glaze with more BBQ sauce if necessary.

Step 6

Serve the burnt ends with the corn slaw.