It’s getting to that time of year when you can sit out in your garden!
Imagine sitting in the warmth of the sun and all of a sudden, the smell of burning sausages wafts past you with the sound of sizzling fat as it hits the charcoal. The neighbours have the BBQ out, Time to get your BBQ out too. Let the grilling commence!
We love coffee here at Two Chimps!
We’re always dreaming up exciting new ways to enjoy coffee; cold brew, cocktails and even chilli con carne with a coffee twist! Sticking with the idea of food, we’ve come up with this quick and easy recipe to combine our freshly roasted coffee with the inevitable British BBQ!
This rub will give your meat a lovely smoky BBQ flavour, with the added loveliness of a hint of coffee coming through.
Firstly, the ingredients:
- 2-4 Pork belly slices/pork chops
For this recipe, we used pork belly slices with the bone in.
For the rub, you will need:
- 2 tbsp. Two Chimps Coffee of your choice, finely ground
- 1 tbsp. smoked paprika
- 1 tbsp. onion granules
- 2 tsp. sea salt
- 1 tsp. black pepper
- ½ tsp. oregano
- ¼ tsp hot chilli powder (or mild if you prefer)
You’ll also need a bowl for mixing, and an airtight container.
- Measure out your dry ingredients.
2. Pour the ingredients into a bowl and mix.
3. Don’t forget to add your favourite Two Chimps Coffee!
4. Sprinkle the mixture over your pork belly, making sure all the meat is covered.
5. Put the pork into an airtight container and leave it for 20 mins to take on the flavour. If you prefer to have a more intense flavour, then leave it for a few hours.
6. Allow the pork belly to come to room temperature before cooking to ensure an even cook.
Add your pork to the BBQ and cook slowly, turning often and avoiding any flames. You don’t want to burn away the delicious coffee rub!
Whether you’re using a charcoal BBQ or gas, make sure you cook your pork thoroughly. Use a meat probe if you wish, otherwise when the juices run clear, it’s done.
Slice up the pork belly and enjoy however you want!
If you wanted to make this recipe at any time of the year, then it’s just as easy to cook in the oven. Repeat steps 1-6 as above and when it comes to cooking, preheat your oven to gas mark 6 or 200 degrees C.
Arrange the pork belly in a tin and put on the top shelf in the oven—Cook for 30 mins. Remove the tin from the oven and pour off any excess fat. Turn the pork belly pieces, return to the oven and cook for a further 25 minutes and baste regularly. Voila! Oven-baked pork belly without having to clean the BBQ!
Because this is a dry rub, you can make it up in bulk and store it in a jar or another airtight container and it will last up to 2 months, making sure you have an emergency supply whenever the sun comes out!
You don’t need to use pork either, try rubbing it on steak or chicken pieces, whatever you prefer!
If you have a sweet tooth and enjoy a sugar or two in your coffee, try adding 1tbsp of sugar to the dry mix. This will give the BBQ’d meat a sweet, more caramelised taste to really hit that sweet spot!