Ingredients
2 cups cola
150ml barbecue sauce
150ml tomato passata
2 bird’s eye chillies (optional), chopped, plus extra, to serve
100ml apple cider vinegar
1 Tbsp onion powder
1 Tbsp garlic powder
1 Tbsp smoked paprika
100ml soy sauce
1 Tbsp Dijon mustard
Sea-salt flakes and freshly ground black pepper, to season
1.5kg pork belly, skin on, sliced into 2-3cm thick strips
MACADAMIA BROCCOLINI
3 bunches broccolini
200ml buttermilk
200ml extra virgin olive oil
1 teaspoon chilli flakes (optional)
Juice and grated zest of 1 lemon
100g macadamias, chopped
Method
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Combine cola, barbecue sauce, passata, chilli (if using), vinegar, onion powder, garlic powder, paprika, soy and mustard in a saucepan on medium heat. Bring to boil. Gently boil to coating consistency. Season. Cool.
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Add pork to cooled marinade. Toss to coat.
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Preheat oven to 220°C fan-forced (240°C conventional). Line a large oven tray with baking paper and top with a wire rack. Arrange pork on rack, leaving 3cm between each strip. Cook for 30-35 minutes, turning once, or until caramelised, sticky and tender. Cover and keep warm.
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Meanwhile, for Broccolini, bring a pot of lightly salted water to boil. Blanch broccolini for 30 seconds. Remove to a bowl of iced water. Cool. Shake off excess water. Refrigerate.
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Combine buttermilk, oil, chilli (if using), juice and zest in a jar with a lid. Season. Shake until well combined.
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As pork rests, add broccolini to a heated chargrill pan or heavy- based pan on high heat. Cook for 5 minutes, turning regularly, or until charred. Remove to a bowl. Toss through dressing, scatter over nuts.
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Serve sticky pork with broccolini and extra chopped chilli (optional).