CHICKEN WING AND PORK BELLY PASTA
This is pasta salad that’s been to the gym. Caveman-style chicken wings and pork belly are fire-roasted hard and fast, chopped into juicy chunks and folded through pasta with coal-charred veg and a filthy Real Ranch–powered cream dressing. Smoky, punchy and completely unapologetic, it’s less picnic filler and more full-throttle BBQ in a bowl — big flavours, big energy, zero restraint.
Course:
Main Course
Cuisine:
chicken, chicken wing, pasta, pork belly, real ranch
Ingredients
- 1 KG Chicken Wings
- 500 g Pork belly strips
- 2 tbsp Jack’s Meat Dust or a hot barbecue seasoning of your choice
For the Pasta Base:
- 300 g cooked pasta
- 1 red pepper
- 1 aubergine
- 2 red onions
- For the special ranch sauce:
- 4 tbsp Salad Cream
- 1 tbsp Jack’s Meat Shack Real Ranch seasoning
- Splash of white wine vinegar
- Cracked black pepper
Instructions
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Light your live fire grill and allow the logs to burn down to embers. Alternatively, set the grill to 200°c and set up for two zone cooking.
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Season both the chicken wings and the pork belly with plenty of Jack’s Meat Dust and place on the grill.
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Place the vegetables directly into the coals to allow to char on the outside.
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Turn the meat regularly for even cooking. Expect 25–45 mins until the internal temperature of the chicken reaches 75°c and the pork 72°c.
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Remove the meat from the heat and allow to rest before slicing the pork belly into bite size pieces.
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Remove the vegetables from the coals, scrape off the black outer skin and chop into small pieces.
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Toss the cooked pasta with the veg and pork belly pieces.
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Mix the Harrisons salad cream with Ranch seasoning, vinegar and plenty of black pepper then drizzle over the pasta.
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Top with a heap of chicken wings and serve for a feast of a meal.
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This isn’t pasta salad. This is BBQ muscle in a bowl.
