Locally reared Beef, Lamb & Pork from Eastwood Farm, Shenington, Banbury

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BBQ Pork Belly

BBQ Pork Belly

Succulent sticky and spicy. A BBQ favourite.

 

INGREDIENTS (Serves 4)
2-3 Pork Belly
500ml Hot water
125ml Tomato Ketchup
50ml Worcestershire Sauce
50g Brown Sugar
2 tbsp Apple Cider Vinegar
1 tbsp Dijon Mustard
3 tsp Paprika
1 tsp Ground Cumin

METHOD

  1. If you have a closed BBQ. Light the coals/gas at one end only. Close the lid. If you have an grill BBQ, pre heat your oven to 180°C (We’ll get to the BBQ later)
  2. In a saucepan, take the ketchup, Worcestershire sauce, brown sugar, vinegar, mustard, paprika and cumin. Heat gently, stirring to dissolve the sugar. Bring to a simmer and cook gently for 5 mins.
  3. In a baking pan add the water, mixed with 2 tbsp of the glaze you prepared in step 2. Then place the pork belly in the pan and brush with the water mix before covering either with a lid or foil. Place the baking pan in the BBQ at the opposite end to the hot coals. (in the oven if you’re using one)
  4. Bake slowly for 3 – 4 hrs (2hrs if you’re using an oven) Turn the pork belly every half hour and brush with the remaining glaze. In a BBQ, remove the cover after 2hrs. When cooked they will have a shiny caramelised appearance, and be slightly charred. (If you’re using an oven, after 2 hours remove the belly and place them on a pre heated BBQ grill for 5 mins, turning so that they become slightly charred.)

To serve: Use a sharp knife to cut between the pork belly & transfer to your serving dish. Serve with salad or seasonal vegetables and new potatoes.

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(image © www. bbcgoodfood.com/recipes/barbecue-spiced-pork-belly )

 

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Locally reared Beef, Lamb & Pork from a family owned and run farm in Shennington, Banbury

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For poultry (chicken, turkey, goose and duck)
  • Preheat oven to 200°C/Fan 180°C/ Gas mark 6.
  • To calculate the roasting time for a chicken, weigh the oven-ready bird (including stuffing, if using) and allow 20 minutes per 450g (1 lb) plus 20 minutes extra, in an oven 
  • It’s particularly important that poultry is cooked through. If using a digital thermometer always double-check the reading by sticking the probe in several different spots within the thigh or breast, to find the lowest reading. If returning to the oven allow 10-15 mins then test again until the correct temperature is reached. 
  • Without a thermometer, the classic way to test is to push a spoon under the leg of the bird so that it pierces the skin (or use a skewer), and inspect the juices that collect in the spoon. The juices should be pale gold and clear; if there are traces of blood return to the oven allow 10-15 mins then test again.
Pork
  • Preheat your oven to 220ºC/Fan 200ºC/Gas mark 7
  • With all large joints some cooks like to roast them for the first 20 minutes on a high heat to allow the heat to penetrate quickly. With crackling joints this is essential for the first 30 minutes. Good crackling forms when the fat beneath the rind melts and pushes up through the rind, basting it with fat and making it crisp. Remember to reduce the temperature after 30 minutes to 180C/Gas 4/fan 160C for the remaining time. Leave the oven door open for a couple of minutes to help reduce the temperature quickly.
  • Do not cover pork crackling joints while they are cooking or you’ll be left with soggy crackling. There’s no need to baste pork while it’s cooking as the fat should keep it moist, but some like to brush the crackling with a little extra oil once or twice.
  • We recommend using a digital thermometer to test your meat. 
For beef, lamb and venison
  • Preheat the oven to 180°C/Fan 160ºC/Gas mark 4 and adjust the shelves so that the meat will sit in the centre of the oven. 
  • Weigh the joint in order to calculate the cooking time. If you like rare beef cook the joint for 20 minutes per 450g plus 20 minutes, for a medium result cook the meat for 25 minutes per 450g plus 25 minutes and for a well done joint cook it for 30 minutes per 450g plus 30 minutes. Baste the meat regularly during cooking.
  • To pot roast, the meat is simmered slowly at a low temperature either in the oven or on the hob with liquid for up to 3 hours When cooking, ensure that the lid fits tightly to prevent the cooking liquid evaporating. 
  • Once the joint is cooked (whether roasted or pot roasted), allow it to stand for 10 minutes – this will make it easier to carve.
  • We recommend using a digital thermometer to test your meat.

Rare: 52ºC
Medium: 60ºC
Well done: 75C – 80ºC