Barbecue pork belly and langoustine skewer with baby gem salad

  • Main
  • medium
  • 4
  • 60 minutes, plus 24 hours marinating and 4 hours to confit

PT1H

PT28H

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Ingredients

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Imperial

Confit pork belly

Barbecue sauce

Lime and ginger dressing

To make the skewers

  • 16 langoustines, (live)
  • 2 red onions, peeled and diced into 2cm pieces
  • 2 red peppers, skinned and cut into 2cm pieces

To serve

1
Rub the pork belly with salt, garlic, thyme, rosemary and coriander seeds. Leave for 24 hours, then lightly wash off the marinade
2
When ready to cook, preheat the oven to 120°C/gas mark 1/2
3
Place the belly in a deep roasting tray, cover with duck fat and cook for four hours, or until soft
4
Remove from the fat and chill until it is set solid. Dice into 3cm chunks once set
5
To make the barbecue sauce, mix together the brown sugar and soy sauce in a small pan and simmer until the sugar has dissolved. Blend the peppercorns, paprika and oregano together in a spice grinder until powdered. Mix both of these components with the remaining sauce ingredients
6
To make the lemon and ginger dressing, blend all of the ingredients together and until well emulsified and pass through a fine sieve. This dressing shouldn’t need any additional salt due to the soy sauce
7
Remove the heads and digestive tract from the langoustine. Plunge the tails into boiling water for 10 seconds and then into ice water before removing the shells
8
On a metal skewer, thread on 3 pieces of pork belly, two langoustines and pieces of diced red onion and pepper, alternating as you go
  • 2 red onions, peeled and diced into 2cm pieces
  • 2 red peppers, skinned and cut into 2cm pieces
9
Place onto the barbecue and turn every couple of minutes. Towards the end of the cooking, paint on the barbecue sauce and continue to cook until glazed
10
For the salad, place the washed gem leaves, chilli and spring onion in a bowl. Drizzle with the dressing and arrange onto plates
11
Place two skewers onto the salad and sprinkle with sesame seeds and coriander cress
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