sHaKeY’s pork belly
Prep time: depends on how quick you can wield a knife?
Cooking time: 1.5 – 2 hours depending on how hungry you are?
3 x Pork Belly slabs
2 x sweet potatoes
4 x potatoes
1 x packet of mixed fresh chillies
2 x tin of diced pineapple in juice
1 x bottle of bourbon BBQ sauce
Salt and pepper
Olive oil Angel hair noodles (if needed)
2 x large zip lock bags
Normally before I head out I would:
- Dice up the pork belly into bite size cubes.
- Place pork and the dry rub into a large zip lock bag and shake/rub the until all the pork is coated then refrigerate.
- Roughly chop up the onions. Peel the whole bulb of garlic smash and roughly chop. Chop up all the chillies and then place all ingredients into a large zip lock bag then refrigerate.
At camp I would peel and cube the potato and sweet potato.
Heat up the camp oven, then add oil and the pork belly in portions. Once the pork has been braised remove that portion and place it to the side. Repeat until all pork has been braised.
Put the ingredients from the zip lock bag (onion, garlic, chilli) into the same camp oven. Cook until the onion has caramelised.
Place all the pork belly back into the camp oven
Start by adding tin of pineapple juice and all. Add the bottle of BBQ sauce, brown sugar and then the potato and sweet potato cubes.
Give it a mix and then add the coke until everything has been covered.
Place camp oven on hot coals and rotate oven every 10 min and give it a while to slow cook.
Remove the lid and stir in the mushrooms. Place back on fresh hot coals and repeat the rotation every 10mins. Stirrin
g it from the sides until it thickens up.
Add salt and pepper to taste
You can now start cooking the rice in a separate pot.
Once rice is on remove to camp oven lid to let it reduce and thicken up.
(if too much liquid is still there you can add broken angel hair noodles to soak it up)
Once everyone starts to salivate it’s time to serve.