Bacon Wrapped Moroccan Spiced Pork Belly
Recipe created by Rusty Johnson of Rusty's BBQ Facebook: Rusty's BBQ Instagram/Twitter: rustys_bbq
Ingredients
- 4 lbs Johnston’s Pork Belly cut into 2”-3” cubes (about 16-20 cubes)
- 16-20 Johnston’s Thick-Cut Bacon Slices
Moroccan Spice Rub
- 2 tbsp paprika
- 1 tbsp cumin
- 1 tbsp coriander
- 1 ½ tbsp white sugar
- 2 tsp salt
- 1 tsp ground cardamom
- 1 tsp cinnamon
- 1 tsp cloves
- 1 tsp nutmeg
- 1 tsp pepper
Saffron Garlic Aioli
- ¼ cup red wine vinegar
- 1 tbsp honey
- pinch of saffron
- 1 cup mayonnaise
- 2-3 garlic cloves minced
- lemon juice and zest of half a lemon
- salt and pepper to taste
Bacon Harissa Red Pepper Sauce
- ½ lb Johnston’s Bacon diced
- 1 medium white onion finely diced
- 2 whole roasted red peppers from a Jar diced
- 2 tbsp harissa chili paste
- ½ tbsp brown sugar
Instructions
- Combine the Moroccan spice rub ingredients; set aside.
- Preheat oven to 250ºF.
- Rub each pork belly cube liberally with Moroccan spice rub.
- Cook for 2-3 hours at 250ºF or until fork tender.
- Remove the pork belly and wrap in thick-cut bacon.
- Continue to cook for another hour until bacon is crisp or cooked through.
- Assemble bacon wrapped pork belly on plate and top with saffron garlic aioli and bacon harrisa red pepper sauce (see below).
Saffron Garlic Aioli
- Add saffron, vinegar, and honey to a pan on low heat. Cook for 2 minutes to get the saffron color and flavour out; Careful not to burn the honey.
- Add the saffron/honey/vinegar mixture, garlic, lemon juice, and lemon zest to the Mayonnaise.
- Mix all together and let sit for a couple hours in the fridge. The longer it sits, the more the yellow flavour comes out. You will have to re-stir the aioli after it sits to properly mix in the saffron.
Bacon Harissa Red Pepper Sauce
- Cook bacon until browned; Remove bacon, but keep the drippings.
- Add onion and cook onion until browned.
- Add sugar and cook for another minute.
- Add Harissa chili paste, red peppers, and bacon and cook for another 1-2 minutes.
- The sauce may be spicy at first, but will mellow out as it cools off. As well, the other items in the burger will reduce the spiciness.
