Sticky barbecue pork belly, beetroot ketchup and slaw

Prepare: over 2 hours
Cook: over 2 hours
Serve: Serves 4

This tasty barbecue-style pork dish really makes the most of beetroot, utilising it in a delicious ketchup and colourful slaw.

By Matt Tebbutt

From Saturday Kitchen

Ingredients

For the beetroot ketchup

4 medium beetroot
2 tbsp vegetable oil
1 onion, finely chopped
6 garlic cloves, finely chopped
½ tsp allspice
¼ tsp ground cloves
2 tsp smoked paprika
½ tsp chilli flakes
200ml/7fl oz apple cider vinegar
100g/3½oz soft light brown sugar
1 lemon, juice only
salt and freshly ground black pepper

For the sticky barbecue pork belly

1 tbsp salt
1 tsp ground white pepper
1 tsp smoked paprika
1 tsp garlic powder
2kg/4lb 8oz pork belly on the bone, skin scored

For the barbecue glaze

100ml/3½fl oz beetroot ketchup (see above)
1 tbsp ginger paste
4 garlic cloves, finely chopped
2 tbsp runny honey
1 tbsp hot sauce
1 tbsp apple cider vinegar

For the slaw

¼ red cabbage, thinly sliced
2 raw beetroot, thinly sliced
1 red onion, thinly sliced
2 tbsp apple cider vinegar
10g/⅓oz dill, chopped
1 large potato, cooked, peeled and finely chopped
3 large gherkins, finely chopped
3 tbsp sour cream
1 tbsp Dijon mustard
3 tbsp grated fresh horseradish

For the baby gem lettuce

2 baby gem lettuce, cut into 8 wedges
3 tbsp olive oil
1 tbsp white wine vinegar
3 tbsp sour cream
2 tbsp chopped fresh parsley

Method

To make the beetroot ketchup, preheat the oven to 230C/210C Fan/Gas 8.
Rub the beetroot in the oil and season with salt and pepper, before roasting for 50–60 minutes to cook through. Once cool, peel and set aside.
Heat the oil in a pan and fry the onion, garlic and aromatics for 20 minutes.
Add the cooked beetroot, vinegar, sugar and 100ml/3½fl oz water and simmer for 30 minutes before blending to a smooth purée. Season with salt and pepper and add the lemon juice to taste. Set aside.
To make the sticky barbecue pork belly, mix together the salt, pepper, paprika and garlic powder and rub all over the pork. Let sit for a few hours to marinate.
Preheat the oven to 230C/210C Fan/Gas 8.
Put the pork on a rack in a roasting tray with 3cm/1in of water in the bottom. Roast for 30 minutes before turning down to 200C/180C Fan/Gas 6 and roasting for 2 hours.
Meanwhile, to make the barbecue glaze, mix together all of the ingredients.
Remove the pork from the oven and paint the flesh side of the pork in the barbecue glaze. Return to the oven and turn the heat back up to 230C/210C Fan/Gas 8. Cook until sticky and glazed. Allow to rest for 30 minutes, before slicing into large chunks.
To make the slaw, mix the cabbage, beetroot and onion in a large bowl with some salt and the vinegar to break down and soften for 10 minutes.
Add the remaining ingredients, mix well, taste and season.
To make the gem salad, mix the oil, vinegar, sour cream, water and parsley together.
Serve the sliced pork with the slaw and some beetroot ketchup on the side. Dress the lettuce wedges in the sour cream dressing and place along side the pork and ketcup.