Slow Roasted Pork Belly Souvla and Crispy Chicken Thighs With Asian Slaw

Slow Roasted Pork Belly Souvla and Crispy Chicken Thighs With Asian Slaw

Slow Roasted Pork Belly Souvla and Crispy Chicken Thighs with Asian Slaw.

 

Cyprus BBQ is excited to announce the first in a series of collaborations with Celebrity Chef and UK Masterchef Theo Michaels. Over the next 5 weeks, we will bring you a selection of delicious recipes all cooked by Theo on one of our fantastic Charcoal Barbecues. 

So let us start with 

Delicious slow-roasted Tamarind pork belly souvla cooked on huge skewers with crispy succulent Zataar chicken thighs, cooked to perfection on a Cyprus Rotisserie BBQ, all served with a fresh vibrant Asian slaw. 

Sounds good doesn't it, well it tastes even better.

Pork Belly and Crispy Chicken Thighs with Asian Slaw Cooked on a Cyprus Rotisserie BBQ

Recipe

Serves 12

Cooking time 90 min-120 min

Ingredients:

12 Chicken Thighs
1 kg pork belly, cut into 4x4 inches
250ml Tamarind Sauce
4 tbsp zaatar
Handful Thyme
Olive oil 
Seasoning

Asian slaw:

1/4 red cabbage finely shredded
1/4 white cabbage finely shredded
1 corn, kernels stripped off
Handful fresh mint, chopped
Handful fresh coriander, chopped
1/2 red onion finely sliced

Dressing:

4 tbsp fish sauce
1 tsp soy sauce
2 tbsp lime juice
1 tbsp rice wine vinegar
1 tbsp honey
Fresh coriander 
1 chili finely sliced
1 clove garlic, grated
1 inch ginger, grated
Pinch salt

 

Method:

Light the BBQ and wait for the coals to turn ashen then spread out over the base of the BBQ.

Coat the pork belly in the tamarind sauce and then skewer onto the large BBQ skewers using the chicken hooks to hold all the meat in place. 

Coat the chicken in the zaatar seasoning (or you can just use some dried thyme and oregano if you can’t find zaatar) and again, skewer the chicken thighs onto a large skewer.

Place both skewers onto the BBQ, turn on the rotisserie barbecue motor on medium speed and simply leave to cook for 90 minutes to 2 hours. You can season both with a squeeze of lemon and scattering of salt throughout. 

Once cooked, remove the skewers (turn off the motor after removing the skewers), use a fork or back of a knife to push off chunks of meat onto a serving board. 

Tamarind Pork Belly and Zataar Chicken Thighs Slow Roasted on a Cyprus Rotisserie BBQ

To make the Asian slaw

Asian Slaw

Simply mix all the dressing ingredients together and stir.

Then fold through the vegetables in a large serving dish.

Pour over the dressing ensuring the vegetables are well coated and serve.

 

The perfect choice for any party or family gathering, your guests will definitely be coming back for more.

 Tamarind Pork Belly and Zataar Chicken Thighs Slow Roasted

 Inspired by this recipe and would love to try this at home - View our full range of Rotisserie Charcoal BBQ's


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