A BBQ appetizer? Normally, it’s a small bite to kick off your BBQ and awaken your taste buds. But this BBQ amuse-bouche is so delicious that you won’t be able to stop eating! Impress Your Friends! Let’s do it with this Surf 'n Turf 2.0!

Surf 'n Turf is a well-known combination of meat and shellfish, especially in the US. Traditionally, it’s made with lobster and tenderloin, but we think it can be done differently. We’re making Surf 'n Turf with pork belly cubes, mango, and crab salad, served on a chicory leaf.

Ingredients

General:

  • Preparation time: 10 minutes
  • Cooking time: about 15 minutes at 140-160 degrees Celsius
  • Extra supplies: plastic wrap

Ingredients for Piggy Mix

  • 50 grams paprika powder
  • 50 grams smoked paprika powder
  • 50 grams salt
  • 50 grams granulated sugar
  • 25 grams brown sugar
  • 20 grams garlic powder
  • 25 grams onion powder
  • 1 tablespoon ground black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon mustard powder
  • 2 teaspoons dried basil
  • 2 teaspoons dried thyme
  • 2 teaspoons fennel powder
  • 1/2 teaspoon cinnamon

Ingredients for Surf 'n Turf 2.0:

  • 2 ripe and soft mangoes
  • 500 grams pork belly
  • 3 heads of raw chicory
  • 1 jar of standard fine mustard (not coarse)
  • 1 container of artisanal crab salad

Instructions

What to do with your KLAUWE:

Since the pork belly needs to be treated with a homemade rub and then refrigerated for AT LEAST 2 hours, we'll start with the pork belly first before lighting up the KLAUWE.

Making the Piggy Mix Barbecue Rub:

We start by making your barbecue rub. Combine all the ingredients listed above (Piggy Mix) in a large bowl. Once mixed well, set the bowl aside. Now we move on to the pork belly.

Preparing the Pork Belly:

You've bought the pork belly from a butcher or at Sligro or Makro. Normally, you won't find unsliced pork belly in a regular supermarket. For this recipe, we assume about 4 servings, so we've bought 500 grams of pork belly.

Place the pork belly on a cutting board with the fat side down. Using a sharp meat knife, score the pork belly about 3/4 of the way through, creating a grid pattern with squares about 1.5 to 2 cm in size. (Be careful not to cut all the way through; it should remain connected at the bottom fat layer.)

Next, generously smear the top and into the cuts with fine mustard.

After this, apply the Piggy Mix barbecue rub over the mustard-coated pork belly. There's no need to apply the rub to the underside with the fat layer.

Wrap the seasoned pork belly in plastic wrap, place it on a plate or board, and refrigerate for AT LEAST 2 hours (up to a maximum of 12 hours for the best results).

What to do with your KLAUWE:

Once the pork belly is in the fridge, it might be time to fire up your KLAUWE. You want the temperature of your KLAUWE to reach about 150 to 180 degrees Celsius.

For this recipe, we'll be grilling indirectly, so be mindful of where you place the coals. Place the coals on one side of the fire basket. Alternatively, you can push the coals to one side once they are burning.

When lighting your KLAUWE, open the air vents fully at the front and back. (Close the back vent after the fire is lit.) The front vent remains open initially and is used to fine-tune the temperature later.

If the fire needs a boost, you can briefly open the back vent again. The air vent in the lid should be half open. Adjust the vents as needed to control the temperature. More air means more fire and higher temperature, and vice versa.

Leave the lid off your KLAUWE and let the fire do its work.

Preparing the Mango and Chicory:

Cut the ripe and soft mangoes into cubes. You can halve the mango, remove the pit, and then cut the flesh into cubes.

To use the chicory leaves as edible spoons, cut off the bottom end of the chicory (which is too bitter). Peel the chicory leaves, rinse them under cold water, and dry them. Place the dried leaves in a bowl for later use.

Back to your KLAUWE:

When the coals are hot and the flames have subsided, move the fire basket with the lift hook (and barbecue gloves) to the second lowest level (level 4 from the top).

Place the grill grate on level 2 (from the top). Close the lid on your KLAUWE. (We’re grilling without a water ring or water pan.)

The vents at the front and back should remain somewhat open. Aim for a temperature of about 150 degrees Celsius. If the temperature exceeds 150 degrees, adjust the vents accordingly. If the temperature is too low, open the front vent further.

Take your time to stabilize the temperature, preferably with a suitable drink in hand.

Grilling the Pork Belly:

Once the temperature is stable, place the "prepared" pork belly on the hot grill grate of your KLAUWE with the fat side down. We want to grill indirectly, so ensure the pork belly is not directly over the flames.

Close the lid on your KLAUWE.

Let the pork belly cook until it's golden brown and crispy, about 25 to 35 minutes depending on the fire and the thickness of the pork belly. Check occasionally to avoid burning. The goal is to have the pork belly cubes warm and crispy on top.

When the pork belly is ready, remove it from your KLAUWE and prepare to serve.

Cutting the Grilled Pork Belly:

To serve the pork belly cubes, cut them away from the bottom fat layer using a sharp knife. The belly is scored 3/4 of the way through, so it should be easy to separate the cubes. You can discard the remaining fat layer or keep it for another use.

Serving:

Take a chicory leaf and place two teaspoons of crab salad, a couple of pork belly cubes, and some mango cubes on top.

Serving Tip: Add a small dab of red BBQ sauce on the pork belly cubes for extra flavor.

Bon appétit and don’t forget: Eat with your KLAUWE and Impress Your Friends!