Buba BBQ Pork Belly, Honey, Preserved Lemon & Salted Pistachio
- Prep Time20 min
- Cook Time40 min
- Total Time1 hr
- Yield2 Servings
For The Pork
- 1kg square cut pork belly, rind scored
- 3 tb sp ras el hanout
- 4 cloves garlic, crushed
- 1/2 tb sp grd black pepper
- 2 tb sp extra virgin olive oil
- 2 tb sp sea salt
For the Dressing
- 75g shelled pistachios
- 2 tb sp finely chopped preserved lemon
- 75mls runny honey
- Sea salt flakes to finish
Set BBQ to 180°C and coat the pork with the oil before rubbing on the spices, garlic and salt.
Allow to cook skin side up indirect until beginning to render and reaching internal temp of 65°C.
In the meantime roast the pistachio nuts gently before chopping roughly, add the lemon, honey & season lightly with sea salt.
Once the pork has came up to temp flip it skin side down directly over the coals and allow to form a caramelised crust.
Once nicely coloured and reading 75°C remove from the heat, carve into strips and dress with the honey.
Sprinkle over a little sea salt flakes to finish.
Tip: This works well the next day cubed and turned into burnt ends with your favourite bbq sauce