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Barbecue pork belly with asparagus slaw and blue cheese dressing
Fruit and vegetables
2
garlic
clove, grated, or 2 tbsp
garlic
powder
3
garlic
cloves
1 large
red onion
, peeled, halved and thinly sliced
4–6
asparagus
spears, trimmed and peeled into thin strips
2
carrots
, peeled and cut into thin strips
⅓
Chinese cabbage
, thinly shredded
1
red onion
, thinly sliced
1 tbsp roughly chopped fresh herbs, such as chives, parsley and
coriander
1
lime
, juice only
1 tbsp
lemon juice
2
Little Gem lettuce
, washed and halved
Tins, packets and jars
2 tbsp
barbecue sauce
1 tbsp
Dijon mustard
2 tbsp
mayonnaise
barbecue sauce
Cooking ingredients
1 tbsp cider vinegar or
white wine vinegar
50g/1¾oz
paprika
60g/2¼oz
sea salt
2 tbsp
chilli powder
or chilli flakes
2 tbsp ground
cumin
2 tbsp ground
black pepper
good pinch
cayenne pepper
drizzle
olive oil
100ml/3½fl oz cider
vinegar
or white wine
vinegar
100g/3½oz
caster sugar
2 tbsp
rice vinegar
salt and freshly ground
black pepper
1 tsp
sea salt
1 tsp
mustard powder
2 tbsp
rapeseed oil
freshly ground
black pepper
, to taste
Dairy, eggs and chilled
50g/1¾oz blue
cheese
, broken into small pieces
150g/5½oz
soured cream
Meat, fish and poultry
1.5kg/3lb 5oz
pork belly
, bone in and skin removed
Other
1 tsp black onion seeds
Back to recipe
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