charred pork belly, pickled cucumber

another classic. this dish, or a variant of - has been on the menu since we first began trading in Dalton yard in 2013. arguably, it’s a dish we’ve worked on more than any other with different cuts of pork and different cooking methods, but we feel this is the best version of - for the consumer and for the farmer. read on.

we make a conscious choice to use the entire pork belly rib vs spare ribs / St. Louis ribs [which are a derivative of the pork belly itself]. the excess trim of these latter cuts is only used for mince and hence worth a fraction to the butcher and farmer. by using the entire pork belly, it allows us to charge a fairer price but also pay a fair price to the butcher / farmer and that feels good.

sourced through Philip warren butchers in Cornwall, we season with salt and pepper and smoke over English oak for approx 6 hours or until there is just enough give when probed, careful to maintain a bit of texture / bite. we cool down allowing the layers of fat and meat to congeal before grilling over a charcoal on medium fire. as each side is grilled, it is coated in our house barbecue glaze before being rotated. this process is repeated half a dozen times allowing the fat from the pork belly and sugars from the barbecue glaze to char and caramelise, while the dripping fat on the coals permeates the meat above with smoke.

served with pickled cucumber. the vinegar cuts the rich fattiness and the cucumber adds much needed crunch.

house barbecue: onion, garlic, cider vinegar, apple juice, sugar, cumin, chilli, pepper, ketchup.

pickled cucumber; vinegar, sugar, garlic, chilli, shallots  

allergens | mustard [m/c], sulphites [r].