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Sticky barbecue pork belly, beetroot ketchup and slaw
Fruit and vegetables
4 medium
beetroot
1
onion
, finely chopped
6
garlic
cloves, finely chopped
½ tsp
chilli
flakes
1
lemon
, juice only
1 tsp
garlic
powder
100ml/3½fl oz
beetroot
ketchup (see above)
1 tbsp
ginger
paste
¼
red cabbage
, thinly sliced
2 raw
beetroot
, thinly sliced
1
red onion
, thinly sliced
10g/⅓oz
dill
, chopped
1 large
potato
, cooked, peeled and finely chopped
3 large
gherkins
, finely chopped
3 tbsp grated fresh
horseradish
2 baby gem
lettuce
, cut into 8 wedges
2 tbsp chopped fresh
parsley
Tins, packets and jars
1 tbsp
Dijon mustard
Cooking ingredients
2 tbsp
vegetable oil
½ tsp
allspice
¼ tsp ground
cloves
2 tsp
smoked paprika
100g/3½oz soft light
brown sugar
salt and freshly ground
black pepper
1 tbsp
salt
1 tsp ground
white pepper
1 tsp
smoked paprika
4 garlic
cloves
, finely chopped
2 tbsp runny
honey
3 tbsp
olive oil
1 tbsp
white wine vinegar
Dairy, eggs and chilled
3 tbsp sour
cream
3 tbsp sour cream
Meat, fish and poultry
2kg/4lb 8oz
pork belly
on the bone, skin scored
Other
200ml/7fl oz apple
cider vinegar
1 tbsp hot sauce
1 tbsp apple
cider vinegar
2 tbsp apple
cider vinegar
Back to recipe
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