
Sticky BBQ pork ribs with potato salad
18 May 2018
Pre-heat oven 220c
Using a very sharp knife score the Pork rind in thin lines across the surface (a Stanley knife is a great tool for this) Rub the oil & salt into the rind
Place the pork belly onto an oven rack and bake in the pre-heated oven 220c for 20 minutes
Reduce heat to 170c for a further 40 minutes per kg . Allow to stand 10 minutes prior to serving
Salad : Toss together the Rocket leaves and prepared fruit in a large bowl. Shake together the dressing ingredients and pour over the salad just prior to serving
To Serve: Slice pork into thick slices or a small square. Place salad into the center of a serving plate and top with pork belly garnish with citrus wedges
Notes: If crackling softens on slow cooking place under a hot gas grill for 2 -3 minutes until crispy.