Pulled pork with asparagus slaw and blue cheese dressing

111 Matt Tebbutt recipe template

Preparation time
1-2 hours

Cooking time
over 2 hours

Serves
Serves 4


By Richard Bainbridge
From Saturday Kitchen

Ingredients

For the glaze

  • 2 tbsp barbecue sauce
  • 1 tbsp cider vinegar or white wine vinegar

For the spice rub

  • 50g/1¾oz paprika
  • 60g/2¼oz sea salt
  • 2 tbsp chilli powder or chilli flakes
  • 2 garlic clove, grated, or 2 tbsp garlic powder
  • 2 tbsp ground cumin
  • 2 tbsp ground black pepper
  • good pinch cayenne pepper

For the pork belly

  • 1.5kg/3lb 5oz pork belly, bone in and skin removed
  • 1 tbsp Dijon mustard

For the roasted garlic cloves

  • 3 garlic cloves
  • drizzle olive oil

For the pickled red onions

  • 100ml/3½fl oz cider vinegar or white wine vinegar
  • 100g/3½oz caster sugar
  • 1 large red onion, peeled, halved and thinly sliced

For the asparagus slaw

  • 4–6 asparagus spears, trimmed and peeled into thin strips
  • 2 carrots, peeled and cut into thin strips
  • ⅓ Chinese cabbage, thinly shredded
  • 1 red onion, thinly sliced
  • 2 tbsp rice vinegar
  • 1 tsp black onion seeds
  • 1 tbsp roughly chopped fresh herbs, such as chives, parsley and coriander
  • 1 lime, juice only
  • salt and freshly ground black pepper

For the blue cheese dressing

  • 50g/1¾oz blue cheese, broken into small pieces
  • 1 tsp sea salt
  • 1 tsp mustard powder
  • 1 tbsp lemon juice
  • 2 tbsp rapeseed oil
  • 150g/5½oz soured cream
  • 2 tbsp mayonnaise
  • freshly ground black pepper, to taste

To serve

  • 2 Little Gem lettuce, washed and halved
  • barbecue sauce
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