Papaya Pork Belly with Grilled Tenderstem
Ingredients
1 large ripe papaya, halved
2 red chillies, finely chopped, plus extra to garnish (optional)
2 tbsp of coriander seeds, toasted and crushed
2 garlic cloves, crushed or grated
900 g of pork belly slices
1 lime, zested, plus juice, to serve
40 g of unsalted butter, softened
600 g of tenderstem broccoli
1 tbsp of olive oil
30 g of chives, chopped
6 servings
Calories~892 kcal
Protein~21 g
Carbs~17 g
Fat~83 g
Fiber~5 g
Sugar~8 g
Total recipe
Calories~5,350 kcal
Protein~125 g
Carbs~100 g
Fat~500 g
Fiber~30 g
Sugar~50 g
Method
Step 1
Blitz the papaya flesh in a food processor until smooth. Transfer to a bowl, add the chilli, coriander seeds, garlic and some seasoning; mix well. Add the pork; toss to coat. Cover and marinate in the fridge for 24 hrs ideally, or at least 2 hrs.
Step 2
Use a fork to mash the lime zest into the butter, plus a grind of pepper and some salt. Chill the lime butter until needed.
Step 3
Prepare the barbecue for direct and indirect cooking by banking the lit charcoal to one side, leaving the other side free. The barbecue is ready when the flames have died down, leaving hot embers.
Step 4
Put the pork on the grill, on the indirect (cooler) side. Shut the lid and cook for 1 hr. The slices closest to the heat will cook more quickly, so switch them around occasionally.
Step 5
Put the Tenderstem in a dish, drizzle with the oil and season well.
Step 6
After 1 hr, lift the lid and slide the pork over to the direct (hotter) side for a few mins to crisp up, turning often to char the edges. Slide back to the indirect side to keep warm.
Step 7
Grill the Tenderstem over the direct side for a few mins until lightly charred. Pile on a platter; dot with lime butter. Cut the pork into pieces to serve and pile it alongside; drizzle with lime juice. Scatter with chives and extra chilli (if using).
