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Pork belly with membrillo alioli
Serves 6-8 Starters and mains
Ingredients
- 1.5kg pork belly or collar, at room temperature, skin scored with a sharp knife
For the membrillo alioli
- 1 fat garlic clove
- 75ml extra virgin olive oil
- 75ml sunflower oil
- 250g membrillo (quince paste)
- lemon juice, to taste
Method
This recipe was devised for cooking on a Big Green Egg barbecue – but it works equally well for any barbecue with a lid.
Set the Egg to indirect set-up, convEGGtor in legs-up position with the stainless-steel grill on top of the convEGGtor legs [or set up your regular barbecue with a lid for indirect cooking] and light to reach a temperature of 130–150C.
Season the flesh side of the pork with salt and pepper and put on the grill, skin side up. Close the lid and roast for 1½–2 hours until the internal temperature of the meat reaches around 60–65C.
Meanwhile, to make the alioli, crush the garlic with a little salt and put in a blender. Combine the oils in a small jug. Add the membrillo and blend slowly, adding the oil in a thin stream, stopping a few times, until emulsified. Add salt, pepper and lemon juice to taste.
Increase the temperature of the Egg [or regular barbecue] to 180C and turn the pork skin side down to crackle the skin. Check every 2 or 3 minutes, moving it away from any hot spots near the edge if it looks as if it might scorch. Allow to rest for 20 minutes before carving and serving with the alioli.
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