Barbecued pork belly cooked in capsicum paste

 

I love a good make ahead recipe.  Especially when it's something that can be used for grilled dishes (like my version of chermoula chicken)  and when it takes me outside of my (Filipino) comfort zone - where the usual marinades consists of soy sauce, vinegar and garlic.  This one caught my eye from the get-go - the small photo in the October 2013 issue of The Sydney Magazine of Mark Jensen's barbecued pork spare ribs was enough to leave me drooling and craving for this dish!  And when that happens, off to kitchen I go.

Red capsicums are a plenty at my local green grocer and they're cheap as! Although they came in different sizes.  But size and shape does not matter that this was on our table for a weenight dinner. It helps that I only work 3 days a week and Mondays and Tuesdays are quiet days to ponder and domesticate myself while the kids are at school and hubby at work. So I prepared the paste a day ahead.

Vibrant red!  They're so pretty!

Oh. The. Smell!  It was divine!!

Now the hero of this dish is the capsicum paste.   You make it a day ahead and it keeps in the fridge for up to 2 weeks (according to the recipe). 

Ingredients:

125g of red capsicum, washed

2 heads garlic

2-3 pieces red chillis

salt and pepper

2 tablespoons extra virgin olive oil

Method

 Preheat oven to 220*C.  

Place capsicums and garlic on a baking tray and roast for 20-30 minutes or until the capsicum skins have blackened.  

Place a rack and leave to cool.

Peel the garlic skins off and place the flesh in the food processor.

Peel and seed the capsicums and add to the food processor with the chillies, salt and pepper.

Process to a smooth paste.

Spoon into sterilised jars and top with olive oil.

Keep in the fridge until ready to use. 

Poured into a sterilised jar and topped with olive oil!

On the ready - to brush onto the pork pieces!

To make the barbecued pork ribs or belly:

1.5 kg of pork belly, sliced 1/2 inch thick strips

Generously rub on pork pieces and leave to marinade in a glass bowl, covered with cling wrap in the fridge - minimum 1 hour (or up to 4 hours)

Heat the BBQ grill or pan-grill and cook away.

Chop into small bite size pieces.

Enjoy with some coriander for garnish.  Serve with a slice of lemon or lime.  Best eaten with lots of rice.

Tips:

* In the recipe, Mark suggested to place the roasted capsicums in a plastic bag for 15-20 minutes.  I guess this makes the skins peel off easily.

* The recipe called for julienned ginger and chilli slices for garnish.