Smoky BBQ pork belly with caramelised Dutch carrots

Get your pork belly fix that's crispy, succulent and dripping with tasty goodness – need we say more?


Pork and Smoky BBQ Marinade
1kg pork belly and boneless pork ribs, cut into 3cm-thick pieces
100ml tomato sauce
50ml water
30ml apple cider vinegar
Pinch of ground black pepper
½ teaspoon onion powder
½ teaspoon ground mustard
150g brown sugar
½ teaspoon liquid smoke
1 teaspoon salt
5ml white vinegar
½ teaspoon citric acid
15ml Parisian essence

2 bunches Dutch carrots
1 tablespoon butter
10 cloves garlic
¼ bunch rosemary
¼ bunch thyme
2 bay leaves
Pinch of cooking salt
Pinch of ground white pepper
50ml water

To serve
50g roasted almonds, chopped
20g sultanas
30ml extra virgin olive oil
5ml red wine vinegar
1 tablespoon honey
Pinch of salt
Coriander, to garnish


Pork and Smoky BBQ Marinade
1. Ensure pork is cut into strips of 3cm x 6cm.

2. Add all the other ingredients into a bowl and mix thoroughly. Add all the pork into the marinade and allow to sit for 3 hours. For best results, allow the pork to marinate overnight.

3. Once marinated, preheat oven to 180°C.

4. Place the pork and marinade into a baking tray and cover with aluminium foil. Place into oven for 90 minutes. For the last 30 minutes of the cooking, remove the foil as this will allow the pork to caramelise.

5. Peel the Dutch carrots and remove the stalks. Place carrots, butter, garlic and herbs in a baking tray and season with salt and pepper. Add the water to the baking tray, then cover with aluminium foil. Place the tray in a 180°C oven and bake for 20 minutes. Remove the foil and cook for an additional 10 minutes.

To serve
6. Mix all the ingredients except coriander together. Place the carrots on a serving tray and pour the dressing over the carrots. Serve the pork belly on the side of the carrots and garnish with coriander.

Find this dish served at the Sydney Tower Buffet.

This recipe is featured in Flavours of Sydney 2nd Edition.