The Patch Café Style Smoky Pitmaster Pork Belly

Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 2-3cm slices. Peel and grate the garlic (or use a garlic press). Drain and rinse the butter beans in a sieve. Grate the cheese.

Remove the pork belly from the packaging. Place in an ovenproof dish. Drizzle with oil and season with salt and pepper.

Roast on the middle shelf until piping hot and golden, 25-30 mins. IMPORTANT: Ensure the pork is piping hot throughout.

Heat a large frying pan on medium-high heat (no oil). Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.

Add the garlic. Stir-fry for 30 secs.

Stir in the tomato puree, chicken stock paste, butter beans, sugar and water for the sauce (see pantry for both amounts) along with half the hot sauce. Bring to the boil, then simmer gently until slightly thickened, 5-6 mins.

Stir in half the cheese. Keep the sauce warm in the pan.   

When the pork belly has 10 mins remaining, add the pepper to the same baking tray. Drizzle with oil and season with salt and pepper. Return to the oven for the remaining time.

In a medium bowl, combine the mayonnaise with the remaining hot sauce. Season with salt and pepper. Stir through the coleslaw mix and set aside.

In a small bowl, combine the BBQ sauce, smoky base paste and the sugar for the glaze (see pantry for amount).

Once piping hot and golden, remove the pork and pepper from the oven. Drizzle half the smoky BBQ glaze over the pork belly and use the back of a spoon to evenly spread it over.

Pop the pork and pepper back in the oven until the glaze is sticky, 5-6 mins.

When the wedges have 5 mins remaining, sprinkle over the remaining cheese. Return to the oven until melted and crispy, 5 mins.

Slice the pork into 1-2cm thick slices.