May 28, 2021

BBQ Pork Belly Buns With Coleslaw

Pork Buns with Whitley Neill London Dry Gin

Serve these deliciously juicy barbecue buns with the Original Whitley Neill London Dry Gin, a classic gin and tonic to cut through the fatty pork.

INGREDIENTS

  • 500g pork belly slices
  • For the BBQ sauce:
  • 4 tbsp ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tbsp light brown sugar
  • 1 tbsp cider vinegar
  • 1 tbsp dark soy sauce
  • 1 tsp English mustard
  • 1 clove garlic, crushed
  • For the coleslaw:
  • ½ white cabbage , shredded
  • 2 carrots , grated
  • 4 spring onions , chopped
  • 2 tbsp sultanas
  • 3 tbsp mayonnaise
  • 1 tbsp wholegrain mustard
  • ½ bunch coriander
  • 1 red chilli, sliced

METHOD

Heat the oven to 160c. Dry the belly slices with kitchen paper, then season with salt and pepper. Mix together the ingredients for the sauce and toss the slices in the sauce in a roasting tin.

Cover tightly with foil and roast for 1hr 30 mins, until completely tender. Remove the foil and allow to cool.

Get you BBQ ready and then grill the meat for 3-4 mins, turning it halfway and brushing over the sauce from the tin, until the sauce is thick and sticky and the slices are charred.

To make the coleslaw, put the cabbage, carrots, spring onions and sultanas in a large bowl and stir to combine. Mix the mayonnaise with the mustard and fold everything together to coat in the creamy sauce, add the coriander and chilli, then season to taste. Serve in brioche buns with coleslaw.

 

 

Photography by Richard Weinstein @rwphoto

Styling by Marcus Longinotti @marcuslonginotti

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