SERVES 4
Pork belly, 500g
Smoked paprika, 2tsp
Ground allspice, 2tsp
A chocho, thinly sliced
Avocados, 2, diced
Carrots, 2, sliced
Cucumber, ½, sliced
Watercress, bunch
Flour, 2tbsp
Extra firm tofu,
300g, diced
For the dressing
Dijon mustard, 1tsp
Flaxseed oil, 75ml
A lime, juicedMETHOD
Bookmark this recipe for
the next blistering Sunday.
Pork belly may be something
of a guilty pleasure – and
rightly so – but most of
its fats are of the healthier
monounsaturated variety.
Plus, it’s packed with B
vitamins. Slice the meat into
strips and marinate the night
before in half of the spices,
salt and pepper. When you’re
ready to cook, fire up thebarbecue, ensuring you leave
a “cool zone”. Lightly brush
the pork with oil, place it on
the grill and close the lid.
Cook for 10 minutes per side,
then move to the cooler area
until done to your liking.
Place all of the sliced fruit
and veg, including the
courgette-like chocho, in
a bowl with salt and pepper.
“The chocho gives this dish
a lovely, crispy texture,”02
BBQ PORK
BELLY WITH
CRISPY TOFU
Your back-garden grill
needn’t start and finish
with burgers and buns. This
fresh spin, from Patrick
Williams at the London
Caribbean joint Soul Food,
offers a more nutritious
take on al fresco eatingsays Williams. It’s also rich
in vitamins C and K, zinc,
copper and manganese,
all of which support fast
fat-burning. Combine the
flour with the remaining
spices, coat the tofu, then
drop it in a hot pan with
a dash of oil until crispy.
When the pork is cool,
slice it and add to the
salad. Whisk the dressing
ingredients together, then
drizzle over everything. Top
it all off with crispy tofu for
an extra punch of protein.PORK contains
oleic acid, the
heart-healthy
fat found in
olivesPOWER SALADS