Memphis BBQ Spaghetti and Cornbread with Honey Butter (3 for £10 summer spicebox!)
The sweet and sticky flavours of BBQ in a bowl of spaghetti...
Memphis is home to some of America’s best BBQ restaurants; traditional Memphis-style BBQ consists of dry-rubbed pork, cooked slow and low then basted with a mop sauce towards the end of cooking. The Bar-B-Q shop on Madison Ave is known as the originator of BBQ spaghetti - a fusion dish of spaghetti cooked with the shredded BBQ meat and mop sauce that can be ordered as a side dish.
Here we’re making it the main event - it’s topped with a crispy bacon crumb and served with a fantastic cornbread & sweet honey butter, crunchy cucumber pickles, sour cream, coleslaw and extra BBQ sauce!
- 600g pork belly strips
- 2 rashers of bacon (any type is fine!)
- ¼ white or red cabbage
- 2 medium carrots
- ½ cucumber
- 75g sour cream plus extra for serving
- 150ml full fat milk
- 65g butter
- 1 egg (any size) - lightly beaten
- 75g uncooked fine or medium polenta (or use semolina)
- 75g self-raising flour
- 95ml vinegar (white wine vinegar or cider vinegar is best)
- 45ml soy sauce
- 85g honey
- 3 tbsp tomato ketchup
- 400g tin of tomatoes
- 300g dried spaghetti