Chris Girvan-Brown aka 'The Urban Griller'
ind a good butcher and get a nice meaty piece of Belly Pork, roughly 300 grams per person.
Make a Flavour concentrate with:
1 litre Lambrusco
1 Tablespoon Star Anise powder
1 Tablespoon Smoked Paprika
1 Teaspoon Black Pepper
1 Teaspoon Salt
2 Teaspoons Sugar
Put all ingredients in a saucepan and boil until reduced to one cup. Divide into half and add water to one half to make up 500ml, add 2 teaspoons of salt to this and soak the Belly Pork in it overnight (or up to 3 days).
Add 2 Tablespoons of Honey and a generous knob of butter to the other half of the concentrate and whisk to blend. This will be your baste for the final hour of cooking and your sauce.
By using a flavour concentrate in this way we can be sure that the final product will have continuity in its flavour, all the way through the meat and the sauce.
Light a chimney full of Heat Beads® BBQ briquettes and pour them into your BBQ to make an "Indirect" fire. I'm using my new Heat Beads® Entertainer, and so the briquettes go on one side of the fire tray. I use only one of the grills for a couple of reasons; it allows easy access to the fire and I can slide the grill with the food on it to any position I like in the BBQ, this is one of the reasons I like the Entertainer so much. Drop in some Hickory blocks to provide a lovely smokey environment to cook in.
Close the lid and smoke bake the pork for two hours.
After this time move the pork a little closer to the fire and baste every ten minutes for the last hour to develop a sweet caramel glaze. Remove from the BBQ and rest for ten minutes before slicing.
Serve with Special Mushroom wild rice.
Put a couple of cups of long grain rice and a handful of wild rice in a rice cooker with a handful of dried mushroom slices and some chopped cooked egg, cook as you normally would. If you don't want to muck around, Sunrice make a wild rice and mushroom premix as part of their "Medleys" range, find it in your supermarket.
