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BBQ Pork Belly with Apple and Cider Relish

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BBQ Pork Belly

• 1.5 kg New Zealand pork belly, skin on
• 1 clove of garlic, crushed
• 1 teaspoon freshly grated root ginger
• 1 teaspoon chilli paste
• 1 cup cider
• 2 tablespoons apple syrup
• 2 tablespoons canola oil
• 1 teaspoon salt

Apple and Cider Relish

• 1 tablespoon olive oil
• 4 red onions sliced into wedges
• 4 large apples, peeled and cut into wedges
• 1/3 cup brown sugar
• 1 cup cider
• 1/4 cup white wine vinegar
• 1/4 cup apple syrup

Method

1. Combine garlic, ginger, chilli, cider and apple syrup in a bowl.
2. Place pork belly skin side down in large flat roasting pan and pour over cider mixture. Cover and refrigerate for at least one hour or over night.
3. Take pork out of pan and rub with oil and salt on to the skin side.
4. Place on a medium hot BBQ gently for approximately 20-30 minutes until skin is crispy and the juices run clear when the meat is pierced with a knife.
5. Slice pork and serve with apple and cider relish.

1. Heat oil in saucepan, add onions and apples and cook until softened.
2. Add brown sugar and simmer gently for about 10 minutes.
3. Add cider, white wine vinegar and apple syrup.
4. Simmer and stirring occasionally until onions and apples are soft, about 15 minutes.

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