OVERVIEW
For this lovely summer lunch, chunks of spicy caramelised pork belly straight from the barbecue are mixed with a simple salad, topped with crispy shallots. For the dressing, my Blak Fire chilli sauce is paired with the zing of lime juice to really cut through the meat.
SEASON YOUR PORK
Mix together the spices and seasonings for the pork rub, then use your hands to coat the pork belly slices.
Prep the vegetables for your salad and whisk together the chilli dressing ingredients. Set aside until needed.
Pour vegetable oil into a pan to a depth of a couple of centimetres and slowly heat to 150°C. Fry the shallot slices for 8 minutes until crispy and golden, then spoon onto some kitchen paper to drain.
SET UP YOUR EGG
Set up the EGG for direct cooking with a Stainless Steel Grid in place. Your target temperature is 160°C-180°C.
Place the salted pork belly slices on the grid, close the Dome and fry for 10-15 minutes until the internal temperature reaches 70°C, turning frequently to build even caramelisation all over. Once cooked, chop the pork into 6cm cubes.
ASSEMBLE YOUR SALAD
To make the salad, remove the spring onion slices from the water and dry them on kitchen paper. Place the pork belly cubes and all the salad ingredients (apart from the crushed chilli and crispy shallots) into a bowl and mix well. Top with the crushed chilli and crispy fried shallots.
