Barbecued Meantime Pilsner-marinated free-range pork belly with English asparagus salad

servings4
3 hours

Ingredients

Pork belly and marinade

  • 1 pork belly, 2-3kg in weight, free-range, boneless
  • 1.32l Meantime Pilsner
  • 10g of black peppercorns, cracked
  • 1 bulb of garlic, roughly chopped
  • 5 bay leaves

To serve

  • 12 asparagus spears, English, stems peeled and sliced
  • dandelion leaves, or wild rocket
  • 100ml of rapeseed oil

Method

1
To start the dish, mix all of the marinade ingredients together. Place the pork belly in a suitably-sized deep container, fat-side down, and cover with the marinade. Leave in the fridge to marinate for 8-10 hours
  • 10g of black peppercorns, cracked
  • 1 bulb of garlic, roughly chopped
  • 5 bay leaves
  • 1 pork belly, 2-3kg in weight, free-range, boneless
  • 1.32l Meantime Pilsner
2
The next day, preheat the oven to 130°C/gas mark 1
3
Remove the belly from the marinade and place in the oven for 2 1/2-3 hours until soft and tender. Once cooked, remove from the oven, allow to cool and refrigerate until firm
4
Once cold, cut into 1cm wide slices. Either grill on a hot barbecue or a hot griddle pan until lightly crispy on both sides
5
Meanwhile, blanch the asparagus until tender then drain
  • 12 asparagus spears, English, stems peeled and sliced
6
Divide the asparagus onto plates along with the dandelion leaves. Add the slices of pork belly and drizzle with some rapeseed oil. Serve immediately
  • dandelion leaves, or wild rocket
  • 100ml of rapeseed oil