porkelt

El T’s slow bbq Jersey pork belly with mexican chipotle chilli rub, a parcel of steamed clams & mussels, a parcel of  Jersey royals & rosemary Jersey butter, and a parcel of three oaks vine tomato salad

All good cooking needs a bit of planning and preparation. With this BBQ recipe, you can spend more time relaxing, than burning your sausages or losing your eyebrows. Add some chilled beers from the cool box and you have a fabulous easy BBQ…

 

Pork belly recipe
Serves 6
2 Kilo pork belly (skin off)
2 Tblspoon chipotle sauce
1 Tblspoon sea salt
½ Pt water
1 Bunch lemon thyme

Method
Rub pork belly with chipotle sauce
Add salt & lemon thyme.
Wrap pork belly in clingfilm and leave to marinate for at least 6hrs.
Remove marinated pork from clingfilm.
Wrap pork in foil and place on tray.
Add ½ pt water to tray – this will help the pork from drying out during cooking.
Now place on the top shelf of the bbq at the lowest possible temperature.
Go for a surf….Come back 3hrs later
Remove from foil and cook on a high heat to blacken slightly.
Remove from heat, shred meat with 2 forks and wrap back up in the foil with all the juices, keep warm until ready to serve.

Vine tomato salad
6 Vine tomatoes.
1 Finely sliced red onion.
Handful of torn basil leaf.
Toss with olive oil, balsamic and a generous twist of black pepper.
Wrap all ingredients in to a foil pouch and chill until ready to serve.

Potato salad
2Kg of jersey new potatoes, boiled
A few sprigs of rosemary or mint if you prefer
Knob of jersey butter
Pinch of sea salt and black pepper

Method
Place all ingredients onto a double sheet of foil and wrap.
When ready, place on the bbq to re-heat – the butter will melt and the rosemary will infuse the potatoes with a delicious flavour. If you like a bit of spice, put a chopped chilli in as well for chilli potatoes.

Steamed clams & mussels recipe – serves 6
2 Kilo mussels
2 Kilo clams
Handful of chopped chives
2 Cloves of smashed garlic
½ Glass white wine
Knob of jersey butter

Method
Place all on to a double sheet of foil and scrunch together to form a parcel of foil, pour in the wine.
Close tightly and place on the bbq at a high temperature.
Steam for 5 mins

 

When everything is ready, place the foil pouches in the middle of your table, unwrap and enjoy with crusty bread to mop up all the juices…

Either cook this for a gourmet BBQ at home, or for the simplest beach BBQ, pre cook the meat, the potatoes and the tomato salad, the day before and wrap up and refrigerate. Prepare the clams and mussels but don’t cook. Take everything to the beach and re-heat the meat and potatoes in their parcels, put the clam parcel on the bbq, which will cook while the rest is re-heating.  When nicely hot, open all the parcels for a fabulously simple and delicious picnic BBQ.

Don’t foreget a fresh crusty baguette to mop up the juices, and a bottle of El T’s famous bbq sauce on the side …