Prep
0-15 mins
Cook
2 HRS
Ingredients
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*
4
Corn on the cob
1
Carrot grated
200 g
Red cabbage shredded
1/3 cup
Mayonnaise
1 tbsp
Cider vinegar
1
Bunch flat-leaf parsley chopped
-
Salt and pepper
Instructions
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.