For this recipe, you will need:
2kg bone in pork belly, 1-1.5 inch thick (Rindless)
Dicks smokehouse - Original Rub
1 X Red onion
2 x Garlic cloves
1 x Red pepper
2 x tbsp tomato purée
2 x tbsp Dick’s Smokehouse - Original rub
2 x tbsp Worcestershire sauce
2 x tbsp Cider vinegar
400g tin chopped tomatoes
400g tin Red kidney beans
400g tin Haricot beans
400g tin Pinto beans
500g Beef stock
150g Dick’s Smokehouse BBQ Sauce
Firstly set your BBQ/SMOKER to indirect cooking at 120oC/ 250oF.
If the rind is on the pork belly this needs to be removed. The temp will not be hot enough to give a nice crackling, but this can be achieved separately in an oven.
Cover the pork belly in Dick’s Smokehouse - Original rub, and put to one side.
Finely dice the onion, pepper & garlic. Sweat down in a pan, with the oil. Don’t be scared to get some colour onto the vegetables.
Add the Dick’s Smokehouse - Original rub and cook out the spices for 2 mins.
Then add the tomato purée, Worcestershire sauce and cider vinegar. Cookout for 2 mins. Add to a roasting tray that will fit in the bbq.
Add the chopped tomatoes, pinto, red kidney, haricot beans & beef stock to the roasting tray. Mix everything together.
Place next to the coals, underneath the grill where the pork belly will sit. (If the beans start to look dry during the cooking process. Add some more water)
Add the pork on the grill over the beans, and smoke using Harrington Woodfuel Oak chunks.
Cook the pork until it reaches 85oC. This will take about 4-5 hours (But go by temp not time). Take off the grill and wrap in foil. Leave to rest for 45mins - 1hr.
To finish the beans stir in the bbq sauce.
Slice the pork belly going alongside the bones. At this point you can remove the bones if you’d like.
Add the beans to a bowl, and lay the sliced belly on top. Serve with slaw, or a slab of bread to soak any sauce left in the bowl.