Pork Belly with Membrillo Alioli

RECIPE ESSENTIALS

SERVES: 6-8 PEOPLE

· EGG set up: Indirect with ConvEGGtor in legs up position with the Stainless Steel Grid on top

· Recommended charcoal: Canadian Maple

· EGG target temperature: 130150°C, then 180-200°C

· Cooking time: 1½–2 hours, until the internal temperature of the meat reaches about 60-65°C

INGREDIENTS

FOR THE PORK

· 1.5kg piece of pork belly or collar, skin scored with a sharp knife

FOR THE MEMBRILLO ALIOLI

· 1 plump clove of garlic · 250g membrillo (quince paste) · 150ml oil (equal parts extra virgin olive oil and sunflower oil) · Lemon juice, to taste · Salt and freshly ground black pepper

OVERVIEW

Pork and smoke are a wonderful combination and one of those classic barbecue flavours. When you bought your EGG, a big hunk of pork was no doubt on your list of things to cook first. This recipe works equally well with a boned and rolled pork collar roasting joint.

Adding wood chips here is very much a matter of personal taste. It can get a bit much on slow cooks, and if you are using a quality charcoal there is plenty of flavour already. We suggest you master these recipes without wood chips and then experiment once you are confident. That way you will have a base flavour to compare ‘chips vs no chips’, safe in the knowledge you have not made a mistake in the cooking process.

METHOD

Set up your EGG with the ConvEGGtor in legs up position and the Stainless Steel Grid on top.

Season the joint all over with salt and pepper on the flesh side. Place on the grill skin-side up, close the lid and roast for 1½-2 hours, until the internal temperature of the meat reaches about 60-65°C.

While the pork is roasting, make the alioli. Peel and crush the garlic with a little salt then add to a blender. Add the membrillo and blend slowly, adding the oil in a thin stream, stopping a few times, until all the oil is emulsified into the membrillo. Add salt, pepper and lemon juice to taste.

Increase the temperature of the EGG to 180°C 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 like it might scorch before crackling.

Allow to rest for 20 minutes before carving or slicing and serving with the membrillo alioli.

Recipe from Cooking on the Big Green Egg by James Whetlor (Quadrille)

Top tip

If you’re a stickler for tradition, swap the membrillo alioli for our Burnt Apple Sauce (p.18)