Treacle-glazed barbecue pork belly with Jersey Royals cooked in embers
Will Holland’s treacle-glazed barbecue pork belly with rhubarb compote, Jersey Royals cooked in embers and an apple, walnut and watercress salad
Treacle glaze (can be made in advance)
50g Black treacle
50g Soft dark brown sugar
25g Dijon mustard
Place the ingredients in a saucepan. Bring to the boil, whisk, and store until required.
Rhubarb compote (can be made in advance)
Roughly chop the rhubarb and place in a saucepan with the sugar. Cook over a medium heat, stirring occasionally for approximately 10 minutes or until fully cooked. Store until required.
4 x 200g Pork belly slices
Season the pork on all sides with sea salt and leave for 10 minutes to lightly cure. Pat dry with absorbent kitchen paper. Lightly rub with olive oil before placing on a pre-heated barbecue burning at approximately 220°C. Cook the pork for approximately 2 minutes on each side, or until golden brown and caramelised (8 minutes in total). Each time you turn the pork, generously brush with treacle glaze. Remove the cooked and glazed pork from the barbecue and allow to rest for approximately 8 minutes. Before serving return the pork to the barbecue for 2 minutes to reheat and add one final brush of treacle glaze.
1kg Large Jersey Royals
Onion ash (optional)
Parboil the Jersey Royals in boiling salted water until just cooked. Place the Royals directly on the embers of the barbecue. Turn them regularly until the outside of the potatoes is lightly charred. Transfer to a mixing bowl and add a small glug of olive oil, a pinch of sea salt and a large pinch of onion ash (optional). Mix well so the potatoes are coated and seasoned and serve immediately.
80g Walnut halves
1 bunch Watercress
Simple salad vinaigrette
Lightly crush the walnuts. Cut the apple into batons. Place all the ingredients in a mixing bowl and dress with a simple salad vinaigrette. Serve immediately.