Sticky barbecue pork belly, beetroot ketchup and slaw

This vibrant barbecue pork belly recipe highlights beetroot in both a sweet and tangy ketchup and a colourful slaw. The sticky, spiced pork is balanced perfectly by crisp slaw and tangy beetroot ketchup for a dish full of rich, smoky flavours and fresh textures.

The dish has a Nutri-Score of C, reflecting a rich, satisfying meal with nutrient-dense beetroot and lean protein balanced by higher fat pork belly.

Method

Make the Beetroot Ketchup (1 hour 30 minutes including roasting)

1. Preheat oven: Set to 230C/210C fan/Gas 8.
2. Prepare beetroot: Rub 4 medium beetroots with 2 tbsp vegetable oil and season with salt and pepper. Roast for 50–60 minutes until cooked through and tender. Allow to cool, then peel and set aside.
3. Sauté aromatics: Heat vegetable oil in a pan and fry 1 chopped onion, 6 chopped garlic cloves, and spices (½ tsp allspice, ¼ tsp ground cloves, 2 tsp smoked paprika, ½ tsp chilli flakes) for 20 minutes until softened and fragrant.
4. Simmer ketchup: Add roasted beetroot, 200ml apple cider vinegar, 100g brown sugar, and 100ml water. Simmer for 30 minutes until thickened.
5. Blend and season: Blitz to a smooth purée. Season with salt, pepper, and stir in lemon juice to taste. Set aside.

Prepare and Roast the Sticky Barbecue Pork Belly (Over 4 hours total including resting)

1. Season pork: Mix 1 tbsp salt, 1 tsp ground white pepper, 1 tsp smoked paprika, and 1 tsp garlic powder. Rub all over 2kg pork belly with skin scored. Let sit for a few hours or overnight to marinate.
2. Preheat oven: Heat to 230C/210C fan/Gas 8.
3. Initial roast: Place pork on a rack in a roasting tray with 3cm water at the base. Roast for 30 minutes.
4. Reduce heat: Lower oven to 200C/180C fan/Gas 6 and roast for 2 hours more.
5. Make glaze: Combine 100ml beetroot ketchup, 1 tbsp ginger paste, 4 chopped garlic cloves, 2 tbsp honey, 1 tbsp hot sauce, and 1 tbsp apple cider vinegar.
6. Glaze and finish roasting: Remove pork, paint flesh side with glaze. Return to oven at 230C/210C fan/Gas 8 and roast until sticky and glazed. Rest pork for 30 minutes, then slice into chunks.

Make the Slaw (10-15 minutes)

1. Mix vegetables: Combine ¼ sliced red cabbage, 2 thinly sliced raw beetroot, and 1 thinly sliced red onion in a large bowl.
2. Soften slaw: Add salt and 2 tbsp apple cider vinegar. Toss and leave for 10 minutes to soften.
3. Add remaining slaw ingredients: Stir in 10g chopped dill, 1 finely chopped cooked potato, 3 finely chopped gherkins, 3 tbsp sour cream, 1 tbsp Dijon mustard, and 3 tbsp grated horseradish. Mix well and season to taste.

Prepare Baby Gem Lettuce Salad (5 minutes)

1. Make dressing: Combine 3 tbsp olive oil, 1 tbsp white wine vinegar, 3 tbsp sour cream, and 2 tbsp chopped fresh parsley.
2. Toss lettuce: Dress baby gem lettuce wedges with the dressing just before serving.

To Serve

1. Plate pork: Arrange sliced sticky barbecue pork belly chunks on plates.
2. Serve with slaw and ketchup: Add beetroot slaw alongside pork with beetroot ketchup on the side.
3. Add dressed lettuce: Place dressed baby gem lettuce wedges on the side.

Suggested Wine Pairing

• Zinfandel: The rich fruit and spice complement the smoky barbecue pork belly.
• Syrah/Shiraz: Offers bold, peppery notes that stand up to the flavourful glaze and slaw.
• Chenin Blanc: A fresh, high-acid white that balances the richness and offers a palate-cleansing effect.

What can you serve with this

1. Grilled corn on the cob: Adds sweetness and smoky crunch, pairing well with barbecue flavours.
2. Coleslaw: A creamy addition that complements the tangy beetroot slaw.
3. Crusty bread rolls: Great for mopping up sticky glaze and ketchup.

FAQs for Sticky barbecue pork belly, beetroot ketchup and slaw

• Can I prepare the pork belly in advance? Yes, marinate it overnight to deepen flavours and make cooking easier on the day.
• How do I get the glaze to be sticky? Applying the glaze at a high temperature at the end of roasting helps caramelise the sugars and create a sticky finish.
• Can I make the beetroot ketchup ahead? Absolutely, it keeps well refrigerated for up to a week.
• What can I substitute for gherkins in the slaw? Try capers or pickled cucumbers for a similar tangy crunch.
• Is the slaw spicy? It has a mild kick from horseradish and mustard but can be adjusted to taste.

Nutri-score Health Check

This recipe earns a Nutri-Score C, reflecting balanced nutrition with protein-packed pork and antioxidant-rich beetroot but also containing higher fat from the pork belly and added sugars in ketchup and glaze.

Positive Factors

• Beetroot, cabbage, and dill provide fibre, vitamins, and antioxidants.
• Pork belly supplies protein and essential minerals.
• Use of vinegar and horseradish adds flavour with minimal calories.

Negative Factors

• High fat content from pork belly and glaze honey.
• Added sugars in beetroot ketchup and glaze increase calorie load.

The Nutri-Score is automatically generated and should be used as a general guide for balanced eating.