Preparation time: 5 mins, plus 6 hour cure (overnight is best if you have time)
Cooking time: 4-6 hours low and slow, followed by 5 mins high and fast
This recipe uses three simple techniques - cure, slow cook, then char to bring out the best in this economical cut. The combination of salt and sugar in the cure help to tenderise and season the meat from within. The additional seasonings can then be down to whatever you’re into.
Once cured, simply put them on to slow cook, then forget about them. Then come back a little later to finish them on the grill. Easy.
about 1kg of pork belly ribs, allow 1 meaty rib per person, in one piece - you can separate the ribs later
For the cure
2 tbsp fennel seeds
2 tbsp red chilli flakes
2 tbsp freshly ground black pepper
2 tbsp lemon zest
2 tbsp sea salt
2 tbsp light brown sugar
1. Combine the cure ingredients in a bowl. Rub evenly over
all surfaces of the meat. Next, wrap well with cling film and place in a dish in case of leakage. Refrigerate for a minimum
of 6 hours, or overnight if possible.
So for best results, let the pork slabs cool a little. This way they can firm up a bit before hitting the grill, and will let you build a nice outer crust. Slice in between the ribs, so you have a portion for each person. Now, you can take the ribs and char them over some hot coals to give them an extra smokey note. (If it's not BBQ weather, give them some time under a hot grill.) A couple minutes a side over a high heat will do the trick.
Recipe and photos by Mike Heywood, South London resident, regular customer, pork devotee, home chef and Instagrammer extraordinaire.
To see more, stay tuned to this blog or follow
Mike on Instagram @4TELIER
Native breed pork is always available from
The Butchery Ltd.