Pork Belly with BBQ Rub
- 3kg piece pork belly, boned, rind left on and scored (ask your butcher to do this)
- 1 tbsp. vegetable oil
- 3 large onions, sliced
- Salt & crushed peppercorns
- 1 tbsp. Carolina Barbeque Rub
- 2 tbsp. runny honey
Heat oven to 180C/fan160C.
Mix the Carolina Barbeque Rub with the runny honey and set aside.
Put the pork, skin-side up, on a rack in a roasting tin. Drizzle with a little oil, then lightly press on the crushed peppercorns and a sprinkling of coarse sea salt.
Place in the oven, then cook for 1 hr. Remove from the oven and baste with the juices. Continue to cook for a further 1½ hrs, basting every 20 mins or so.
Put the sliced onions in the roasting tin under the pork. Brush the honey and Rub mixture over the pork, then increase the oven to 200C/fan 180C/ gas 6. Cook for a further 30- 40 mins, basting occasionally until caramelised with a rich, golden glaze.
Once cooked and tender (test by piercing with a knife) remove pork from the oven, then leave to rest for 10-15 mins.
While the pork is resting, heat the tin on the hob with the onions, adding 2 tbsp water. This will lift any residue from the pan, creating a moist cooking liquor. Season the onions with salt and pepper, then divide between 6 plates. Carve pork into 6 portions, and then serve on top of the onions. Pour any remaining liquor over the meat.
Serve with mashed potatoes and a leafy vegetable or lentils