Belly pork & chicken thighs in home style barbecue sauce
I’ve been watching a lot of ‘Diners, Drive-ins and dives’ on the food channel recently. Guy Fieri road trips around the US leave my salivating like a dog. In my eyes the US is ‘Barbecue King’ and this is my homage to it. I’ve noticed they often brine their meats to keep them succulent, I thought I’d try that and also put together my own barbecue sauce. The outcome tastes incredible.The meat just melts in your mouth, with whispers of the brine mix coming through, and the tangy, smoky, barbecue sauce just wraps everything in tasty goodness. Great with fries and coleslaw.
Servings:
Ingredients
- Meat
- 450 grams Pork belly slice or rack of ribs
- 450 grams Chicken thighs thighs (£1.20)
- Brine
- 450 ml water
- 100 grams Brown sugar (£0.17)
- 100 grams Salt (£0.11)
- 1 whole star anise (£0.12)
- 5 grams Junniper berries (£0.22)
- 5 grams Fennel seeds (£0.04)
- 5 grams Pepper corns (£0.07)
- 1 whole Onion (£0.13)
- 2 cloves garlic (£0.06)
- Barbecue sauce
- 100 ml tomato ketchup (£0.12)
- 100 grams Tomato puree (£0.25)
- 100 ml Soy sauce (£0.63)
- 100 grams Brown sugar (£0.17)
- 30 ml Worcester sauce (£0.30)
- 150 ml Apple juice (£0.11)
- 5 ml English Mustard (£0.05)
- 5 grams Paprika (£0.08)
- 5 grams chilli powder (£0.05)
- 1 whole Onion (£0.13)
- 2 cloves garlic (£0.06)
- 13 ml olive oil (£0.07)
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| Serving Cost: |
Prep Time: 20 minutes
Cook Time: 90 minutes
- Make the brine. Boil the water and add the other ingredients, stir everything together dissolving sugar and salt. Allow to cool, then add pork and chicken covering in brine. Cover and refrigerate for a minimum of 4 hours, preferably overnight.
- Make the barbecue sauce. Fry the onion and garlic in the oil, then add all the other ingredients, stirring continuously. Once everything has boiled up reduce the heat and simmer for about an hour. The sauce will reduce and should become thickish and sticky.
- Remove chicken and pork from brine, pat down so the meat is dry. Put in a roasting pan with a little oil and cook in the oven at about 175 degrees for 40 minutes. Remove from oven then cover in barbecue sauce and return for 40 minutes.
- The chicken will cook before the pork so remove about 15 minutes before, then whack up the heat to give the pork a lovely caramelised finish.
- Serve with chips and coleslaw, or whatever else takes your fancy.
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