STICKY PORK BELLY STRIPS WITH BROCCOLINI AND MACADAMIA DRESSING

Preparation time 30 mins Cooking time 1 hour Serves 6-8

2 cups cola

150ml barbecue sauce

150ml tomato passata

2 bird’s eye chillies (optional),

chopped, plus extra, to serve 100ml apple cider vinegar

1 Tbsp onion powder

1 Tbsp garlic powder

1 Tbsp smoked paprika

100ml soy sauce

1 Tbsp Dijon mustard

Sea-salt flakes and freshly ground

black pepper, to season

1.5kg pork belly, skin on, sliced into

2-3cm thick strips

MACADAMIA BROCCOLINI 3 bunches broccolini 200ml buttermilk

200ml extra virgin olive oil 1 teaspoon chilli flakes (optional) Juice and grated zest of 1 lemon 100g macadamias, chopped

STEP 1 Combine cola, barbecue sauce, passata, chilli (if using), vinegar, onion powder, garlic powder, paprika, soy and mustard in a saucepan on medium heat. Bring to boil. Gently boil to coating consistency. Season. Cool.

STEP 2 Add pork to cooled marinade. Toss to coat.

STEP 3 Preheat oven to 220°C fan-forced (240°C conventional). Line a large oven tray with baking paper and top with a wire rack. Arrange pork on rack, leaving 3cm between each strip. Cook for 30-35 minutes, turning once, or until caramelised, sticky and tender. Cover and keep warm.

STEP 4 Meanwhile, for Broccolini, bring a pot of lightly salted water to boil. Blanch broccolini for 30 seconds. Remove to a bowl of iced water. Cool. Shake off excess water. Refrigerate.

STEP 5 Combine buttermilk, oil, chilli (if using), juice and zest in a jar with a lid. Season. Shake until well combined.

STEP 6 As pork rests, add broccolini to a heated chargrill pan or heavybased pan on high heat. Cook for 5 minutes, turning regularly, or until charred. Remove to a bowl. Toss through dressing, scatter over nuts.

STEP 7 Serve sticky pork with broccolini and extra chopped chilli (optional).