Bourbon BBQ Pork Belly Rashers & Baked Potatoes
- Prep Time: 60 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 40 minutes
- Yield: 6
Description
Pork belly is infused with Cape Herb & Spice Texan Steakhouse Rub, braaied and basted with a Bourbon BBQ glaze. An unmistakable braai favourite!
Ingredients
Baked Potatoes & Pork Belly
6 large potatoes
olive oil to drizzle
sea salt, for seasoning
3 Tbsp (45 ml) Cape Herb & Spice Chip Seasoning Shaker
6 Tbsp (90 ml) butter
1 Tbsp (15 ml) chopped chives
1.5–2 kg boneless pork belly, skin removed
2 Tbsp (30 ml) olive oil
3 Tbsp (45 ml) Cape Herb & Spice Texan Steakhouse Rub
Bourbon BBQ Glaze
⅓ C (65 ml) BBQ sauce
3 Tbsp (45 ml) olive oil
½ C (125 ml) Bourbon
1 Tbsp (15 ml) smoked paprika
3 Tbsp (45 ml) brown sugar
1 Tbsp (15 ml) Cape Herb & Spice Smokehouse BBQ Rub
Instructions
Baked Potatoes & Pork Belly
Preheat the oven to 200 ºC and prepare a medium-heat fire on the braai.
Wash the potatoes and pat dry. Prick each with a fork a few times, drizzle with olive oil, and rub to coat. Place on an oven tray, sprinkle with sea salt, and bake on the lower rack for about 1 hour or until tender when checked with a sharp knife.
If the pork belly has skin, remove it with a sharp knife, keeping as much fat as possible. Drizzle with olive oil and rub with Cape Herb & Spice Texan Steakhouse Rub on both sides. Place onto a roasting tray and roast for 20 minutes. Remove, cover with foil, and set aside.
Bourbon BBQ Glaze
In a small saucepan, whisk together the BBQ sauce, olive oil, Bourbon, paprika, brown sugar, and Cape Herb & Spice Smokehouse BBQ Rub. Mix until smooth and set aside.
Baked Potatoes & Pork Belly cont.
Remove potatoes from the oven and place around the edge of the braai grid, rotating occasionally to add smoky flavour and a slight char.
Slice the pork belly into rashers, about 2 cm thick, then generously baste each with the glaze. Grill on the braai, turning often and brushing with more glaze to achieve a caramelised, crisp char. Monitor closely to avoid burning as the glaze contains sugar.Remove the potatoes from the braai, slice open and fluff with a fork. Add a dollop of butter to each, season with Cape Herb & Spice Chip Seasoning Shaker, and serve with the glazed pork belly rashers.
