BBQ Belly with Apple Cider Relish


BBQ Pork Belly

  • 1.5kg NZ pork belly, skin on
  • 1 clove of garlic, crushed
  • 1 tsp freshly grated root ginger
  • 1 tsp chilli paste
  • 1 cup cider
  • 2 tbsp apple syrup
  • 2 tbsp canola oil
  • 1 tsp salt

Apple and Cider Relish

  • 1 tbsp olive oil
  • 4 red onions sliced into wedges
  • 4 large apples, peeled and cut into wedges
  • 1/3 cup brown sugar
  • 1 cup cider
  • 1/4 cup white wine vinegar
  • 1/4 cup apple syrup


Step 1

  • Combine garlic, ginger, chilli, cider and apple syrup in a bowl.
  • Place pork belly skin side down in large flat roasting pan and pour over cider mixture. Cover and refrigerate for at least one hour or over night.
  • Take pork out of pan and rub with oil and salt on to the skin side.

Step 2

  • Place on a medium hot BBQ gently for approximately 20 – 30 minutes until skin is crispy and the juices run clear when the meat is pierced with a knife.
  • Slice pork and serve with apple and cider relish.

Step 3

Apple and Cider Relish

  • Heat oil in saucepan, add onions and apples and cook until softened.
  • Add brown sugar and simmer gently for about 10 minutes.
  • Add cider, white wine vinegar and apple syrup.
  • Simmer and stirring occasionally until onions and apples are soft, about 15 minutes.

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