BBQ Champ – King of the Kebabs – Caramelised Lobster & Pork Belly

Servings

8

Prep

30 mins min

Cook

2 hours min

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Lobster & Pork Belly

  • 500g Pork belly
  • 8 Lobster tails

Marinade

  • 75g Palm Sugar
  • 12 tablespoons Fish sauce
  • 12 tablespoons Oyster sauce
  • 6 teaspoons Sesame oil
  • 6 Smoked garlic cloves, crushed
  • 6 Shallots, peeled and finely chopped

Cooking Sauce

  • 50ml Rapeseed oil
  • 75g Palm Sugar
  • 6 Smoked garlic cloves, crushed

This recipe was featured on ITV’s BBQ Champ episode 2, I used it for the King of the Kebab challenge and I won the challenge, being crowned King Duncan I, king of the kebabs.

Adam Richman called this creation a magic wand and to quote him directly from his Facebook profile where he said this:

One of the most delicious dishes I have ever eaten. Not a restaurant. Not from a pro. From a talented amateur barbecuer on ITV’s Barbecue Champ

 

Method:

  1. Pre-heat a lidded BBQ to around 135C/275F and also a charcoal grill. Add a fist sized chunk of apple wood on top of the charcoal to start smoking.
  2. Mince the garlic cloves and then mix all the marinade ingredients together.
  3. Slice the pork belly into 1-2cm strips and add to the marinade.
  4. Cut down the middle of the lobster tails, starting from the top of the tail where it joined the body.  Don’t cut through the fins at the very end.  Grab the tail in your hand and squash the sides of the underside of the tail together which results in it cracking lengthways, mimicking the cut you made to the top of the tail.  Prize open the shell starting from the top, and slide fingers around the meat to pull it away from the shell.  Some people say boiling for 10 seconds will help pull the meat away easier, but I’ve never tried it.  Work all the way down the tail until you read the very end next to the tail fin, leave the meat attached here.  Lift the meat out of the shell (but don’t separate it completely) , this allows for the marinade to get all the way around the lobster tail.  Then place the meat back inside the shell.
  5. Place the pork belly strips in the smoker for 45 minutes.
  6. Remove lobster tails from marinade and reserve.
  7. Heat the oil in a large pan and add the palm sugar, keep on a medium heat until sugar has caramelised, then add reserved marinade.
  8. Skewer the lobster tails and pork belly in alternating fashion.
  9. Grill for 8-10 minutes over a medium/high heat, turning occasionally and basting with the caramelised sauce.
  10. To serve, apply one final baste and top with freshly cracked black pepper.

Variation:

If you don’t have metre long kebab sticks (and let’s face it, who does?) try smaller kebab sticks with 1 belly slice and 1 lobster tail each.  Failing that, the lobster can be cooked on the smoker propped up on to the outside of the shell, and served on top of the pork belly.

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