Barbecued Salt and Pepper Pork Belly

With the unusual lovely hot weather, my barbecue has been used a lot, and the barbecued meat served with a selection of salads.

One new recipe I have been doing has been going down well and involves using pork belly strips.

Barbecued Salt and Pepper Pork Belly

Take the pork belly and season with salt and pepper, I then sprinkle the pork with chopped fresh coriander, though I have also used dried coriander, along with some lemongrass. Add a little olive oil and leave to marinade. I either buy pork belly without rind, or if no choice remove the rind before marinading and cooking.

I find pork belly general works best with long slow cooking, but I also like it on the barbecue as well. So you could cook the pork slowly in a warm oven, or throw caution to the wind and grill it on the barbecue.

I try and cook it on the barbecue so that it takes it’s time, but doesn’t dry out. One method I have used with a whole chicken also works with the pork belly.

Though you can cook directly on the barbecue, it can be quite challenging to ensure that the pork is tender and cooked properly. A challenge is that it is difficult to control the temperature of the barbecue unlike a normal grill. The key process I use is to recreate some aspects of a “normal” oven as opposed to the usual way of using a barbecue as a grill. After the coals have reached cooking temperature, move them to the sides of the barbecue, so that when the pork belly is placed on the grill, it is not over direct heat. This needs to be done with caution as the charcoal will be really hot and I use a tool with a long handle to do this. The pork, after placing on the grill, was then covered, I used a wok lid, but this is where a kettle barbecue comes into its own. This works well with larger pork belly joints as well.

Last supper, well for a while

Before lock down and all the restaurants we usually frequent were closed we went to Wagamama at Cribbs Causeway. We had thought that places might close or be restricted, so took a final opportunity to go out and eat.

It was quite quiet compared to usual, but not to be unexpected. We were given a lovely warm welcome and we made our way to the table.

Looking over the menu and feeling quite hungry I decided that as well as my main course I would order a side of hirata buns. I really like these and have in the past been tempted to order them from Wagamama, but not really had a chance or wasn’t hungry enough, or more likely I chose the chilli squid instead.

The menu describes them as Mixed Mushroom Hirata Buns – two fluffy asian buns stuffed with mixed mushrooms, panko aubergine, coriander and mayonnaise.

ixed Mushroom Hirata Buns - two fluffy asian buns stuffed with mixed mushrooms, panko aubergine, coriander and mayonnaise.

The buns were lovely and fresh, warm and soft. The mushrooms were really tasty as was the panko aubergine. I demolished them fairly quickly and was left wanting more. They were very tasty buns.

Usually when I am at Wagamama I seem to order the ramen, so deciding to be different I want with a curry instead.

I had the Nikko Curry with Sea Bream, which the menu describes as fragrant and citrusy. Coconut, lemongrass and turmeric soup, roasted butternut squash, tenderstem broccoli, mangetout, bok choi, beansprouts, chilli, coriander, ginger, fresh lime, and chilli oil. It came with a side of white rice with sesame seeds.

Nikko Curry with Sea Bream, which the menu describes as fragrant and citrusy. Coconut, lemongrass and turmeric soup, roasted butternut squash, tenderstem broccoli, mangetout, bok choi, beansprouts, chilli, coriander, ginger, fresh lime, and chilli oil. It came with a side of white rice with sesame seeds.

I felt the fish was slightly overcooked, but I really enjoyed the soup and the vegetables were lovely fresh, and cooked perfectly. The dish overall was really tasty and I was wanting more when I had finished.

I really enjoyed the meal and was a little sad as we left as I realised that we might not enjoy such a meal again for some time.

Chicken with honey and coriander

This was a Chinese meal with some additional extras.

Chicken with honey and coriander

The chicken was roasted in the oven with mushrooms, onions and spring onions (scallions) with honey and coriander.

I served the chicken with home made egg fried rice, basically take some cooked rice and fry with chinese five spice, spring onions and beaten egg.

I also cooked a selection of mushrooms including shitake and oyster mushrooms.