Desert Raisin Gourmet Salt Blend 90g

$19.95

Native Oz Bushfoods Desert Raisin Blend Gourmet Salt: Your BBQ’s best-kept secret, adding caramel and tomato goodness to every grill session

1 in stock

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Description

Unleash the flavors of the Australian outback with Native Oz Bushfoods Desert Raisin Blend Gourmet Salt. Crafted from Murray River Salt, Kutjera (Bush Tomato), Mountain Pepper, Garlic, Saltbush, and Native Lime, this gluten-free blend promises a burst of caramel and tomato goodness to elevate your BBQ game. Free from additives, colors, or preservatives, it’s a pure taste of Australia in every sprinkle, transforming your outdoor grilling into a culinary adventure.

  • Native Oz Bushfoods is an Indigenous owned and operated business
  • Product made in Australia
  • 100% Hand Made
  • Sustainably sourced ingredients
  • Packaged in a pouch

All produce used is either grown at Native Oz Bushfood’s native food farm or sustainability sourced from remote aboriginal communities or local farmers

SLOW-COOKED PORK BELLY WITH DESERT RAISIN GOURMET SALT

INGREDIENTS:

  • 1 kg pork belly, skin-on
  • 2 tablespoons Desert Raisin Gourmet Salt (adjust to taste
  • Olive oil
  • Weber grill or similar for slow cooking

INSTRUCTIONS:

  1. Preparation: Pat dry the pork belly with paper towels. Score the skin diagonally using a sharp knife, creating shallow cuts about 1 cm apart.
  2. Seasoning: In a small bowl, mix the Desert Raisin Gourmet Salt, smoked paprika, garlic powder, and black pepper. Rub this seasoning mixture generously all over the pork belly, ensuring it gets into the scored skin and all the crevices. Optionally, add any extra herbs or spices you prefer for added flavor. Place in fridge to infuse.
  3. Preparation of the Weber Grill: Prepare your Weber grill for indirect cooking. If using charcoal, set up the grill for indirect heat by arranging the coals on either side of the grill, leaving a space in the center where the pork will be placed. If using a gas grill, preheat it and turn off one or more burners to create an indirect heat zone.
  4. Slow Cooking: Place the seasoned pork belly on the grill, skin-side up, over the indirect heat zone. Close the lid and cook at a low temperature (around 250°F or 120°C) for approximately 3 to 4 hours. This slow cooking method will render the fat and crisp up the skin while keeping the meat tender and flavorful.
  5. Check and Adjust: Periodically check the pork belly and, if needed, baste it with olive oil to help crisp the skin. Adjust the temperature if necessary to maintain a consistent low heat.
  6. Crisping the Skin: Towards the end of the cooking time, if the skin hasn’t crisped up to your liking, you can increase the heat or finish the pork under a broiler for a few minutes, keeping a close eye to prevent burning.
  7. Rest and Serve: Once done, remove the pork belly from the grill and let it rest for about 10 minutes before slicing. Cut into portions and serve while hot.

The Desert Raisin Gourmet Salt infuses the pork belly with a unique flavor profile, creating a delectable crust while the slow-cooking process ensures a succulent, melt-in-your-mouth texture. Adjust the seasoning and cooking time according to your preferences and enjoy this flavorful dish with your favorite sides

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