WOOD FIRED FIRE PIT CRACKLING PORK

KETOGENIC 

PERFECT CRACKLING EVERYTIME

Succulent juicy five spiced seasoned fire pit flavoured pork belly with perfect crispy salty crackling served with Dijon mustard olive oil mayonnaise and microgreens.  Cooking over wood fire flames always brings out some sense of cave women in me I get all fired up and want to cook everything on my fire pit.  

Flame grilling 45 minutes / Resting time 10 minutes

Ingredients 

1 kg belly pork skin on

1 tbsp five spice

(recipe below)

1 tbsp sea salt

1 handful microgreens

Dijon Mayonnaise 

1 egg yolk

1 tbsp Dijon mustard

1 tsp apple cider vinegar

200ml olive oil

1/4 tsp sea salt and pepper

Five Spiced Powder

1 tsp cinnamon powder

1 star anise crushed in to powder

1/4 tsp crushed fennel

1/4 tsp black pepper

1/4 tsp Szechuan

1/8 tsp ground cloves

Fire up your pit and stack it well, leave the logs to become white coals, this takes about an hour to an hour and a half, for successful crispy crackling every time bring the belly pork out of the fridge for a couple of hours before cooking then pat the skin completely dry with paper roll season the skin generously with the sea salt and for this recipe rub the belly pork all over with the five spice mix, that's it!  

Place the belly pork on your grill and turn every five minutes to ensure even cooking and not much wood fired char, move the pork to a slightly lower heat part of the grill half way through to slow the cooking down which will ensure a really juicy moist pork belly.  Once cooked leave to rest for ten minutes to relax, serve drizzled with your Dijon olive oil mayonnaise and a scattering of microgreens.