Posted on by Gav

Buba BBQ Pork Belly, Honey, Preserved Lemon & Salted Pistachio

Buba BBQ Pork Belly, Honey, Preserved Lemon & Salted Pistachio

  • Prep Time20 min
  • Cook Time40 min
  • Total Time1 hr
  • Yield2 Servings

Ingredients

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

Method

1

Set BBQ to 180°C and coat the pork with the oil before rubbing on the spices, garlic and salt.

2

Allow to cook skin side up indirect until beginning to render and reaching internal temp of 65°C.

3

In the meantime roast the pistachio nuts gently before chopping roughly, add the lemon, honey & season lightly with sea salt.

4

Once the pork has came up to temp flip it skin side down directly over the coals and allow to form a caramelised crust.

5

Once nicely coloured and reading 75°C remove from the heat, carve into strips and dress with the honey.

6

Sprinkle over a little sea salt flakes to finish.

7

Tip: This works well the next day cubed and turned into burnt ends with your favourite bbq sauce

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Recipe kindly donated  by BUBA Belfast
https://www.bubabelfast.com/