The Chef and I - Ben O'Donoghue's twice cooked pork belly with bbq sauce
 
 
Succulent pork with a bbq sauce with bite
Author:
Ingredients
The pork
  • 1.2kg pork belly spare ribs (also called rashers)
  • enough coca cola to cover
  • 2 star anise
  • 1 cinnamon stick
  • ½ bunch coriander
  • 1 long green chilli
The BBQ sauce
  • 1 cup brown sugar
  • 1 cup malt vinegar
  • 1 cup tomato sauce
  • 1 tbsp dried chilli flakes (or to taste)
  • 1 cinnamon stick
  • 50g creamed horseradish
  • 100ml rum
Instructions
For the pork's first cook
  1. Put the pork into a baking dish and pour enough coke over it to cover it
  2. Add the star anise and cinnamon stick and bake at 180C for about 1½ hours, turn it half way through
  3. Once it's cooked pull it out of the oven and leave it to cool slightly. You can leave it in the cooking liquid but then discard it once you move onto the next step.
For the bbq sauce
  1. Combine the sugar, vinegar, saucem cinnamon stick and chilli flakes in a saucepan
  2. Bring it to the boil and simmer into really quite thick
  3. Add the horseradish and rum and cook for another five minutes or so
For the pork's second cook
  1. Liberally smear the bbq sauce all over the pork
  2. Heat a chargrill pan or you can grill them in the oven
  3. Cook them long enough that the marinade is caramelised - some burnt pits are fine! - then turn them over and do the same.
  4. Serve with rice or even an Asian-style coleslaw
  5. You should have a bit of the bbq sauce left for next time or to smear on sandwiches
Recipe by allconsuming at https://www.allconsuming.com.au/2013/12/chef-ben-odonoghues-twice-cooked-pork-belly-bbq-sauce/