Go Back
Print

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

  1. 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.
  2. Season both the chicken wings and the pork belly with plenty of Jack’s Meat Dust and place on the grill.
  3. Place the vegetables directly into the coals to allow to char on the outside.
  4. 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.
  5. Remove the meat from the heat and allow to rest before slicing the pork belly into bite size pieces.
  6. Remove the vegetables from the coals, scrape off the black outer skin and chop into small pieces.
  7. Toss the cooked pasta with the veg and pork belly pieces.
  8. Mix the Harrisons salad cream with Ranch seasoning, vinegar and plenty of black pepper then drizzle over the pasta.
  9. Top with a heap of chicken wings and serve for a feast of a meal.
  10. This isn’t pasta salad. This is BBQ muscle in a bowl.