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Skinnymixer’s Pork Belly Burnt Ends Banh Mi is exclusive to our cookbook SkinnyBarbecue!

Taking possibly Australia’s favourite lunch time treat the Banh Mi and giving it the #SkinnyBarbecue treatment means you will literally be able to deliver the best version to friends and family.
 
Skinnymixers presents the Pork Belly Burnt Ends Banh Mi! Low and slow, tantalising pork pillows smothered in the pinnacle of BBQ spices that make the Ace of all BBQ Rub! Lavished in our Cherry Bourbon BBQ Sauce 🍒 🥃 and delightfully complimented by an array of sweet and tangy daikon, carrot and cucumber that received the skinnybarbecue Quick Pickled Vegetable treatment!
 
Simple, more healthy, and more delicious – it’s exactly what you’ll want after watching this!
 
 
SkinnyBarbecue Contents
 

SMBBQ: Pork Belly Burnt Ends Banh Mi

5 from 1 vote
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Prep Time: 20 minutes
Cook Time: 4 hours 15 minutes

Ingredients

  • pork belly - whole, rind removed
  • American Mustard
  • Ace of all BBQ Rub
  • Cherry Bourbon BBQ Sauce
  • chicken stock concentrate
  • honey
  • crusty bread rolls
  • Quick Pickled Vegetables - carrots, daikon
  • cucumber
  • fresh coriander
  • spring onions
  • red chilli
  • Sweet & Spicy Korean Sauce

Instructions

  • This recipe is exclusive to the SkinnyBarbecue Cookbook
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!

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  1. 5 stars
    Absolutely delicious and the whole family smashed this one including Mr10 and Miss8 who aren’t adventurous. I didn’t have american mustard, so subbed for dijon with 20g honey stirred in. I took my time with this one, and it took me from 10am till 5:30pm. Perfect lockdown cooking! I served with bake-at-home mini rolls, quick picked carrot, sliced snow peas, spinach, mayo and sriracha sauce.

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