Ingredients;
We just love belly pork, another labour of love that requires some forward planning. There are two stages to the cooking process here, to get your meat juicy and crispy, with no sign of that fatty texture people dislike about belly pork. A completely underrated cut of the pig.
Here we used our Pitmaster BBQ rub, but you could use any rub of your choice. For 1 kg of joint, approx. 30g should be enough. Save 5g of the rub for later. Pre heat your oven to 160 degrees. Place your pork belly joint into an oven dish and apply 25g of the rub all over the meat. Cover with tin foil and slow roast in the oven for 3 hours. Remove and allow to cool completely, refrigerate until you are ready to use. Get your deep fat fryer nice and hot. Remove any fatty bits that you don’t like the look off and slice into half inch wide chunks. Dip the chunks in a little flour seasoned with the remaining spice rub (5g) and deep fry for 5 minutes or until crispy and golden. Serve in mini flour tortillas with the salad of your choice and a drizzle of your favourite chilli sauce. We like ours with our Chipotle Chilli Jam or Chipotle and Bourbon BBQ sauce.
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