Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 1.5 pounds of pork belly and 2 pounds of chicken thighs. In a bowl, combine 0.25 cup brown sugar, 2 tablespoons smoked paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon mustard powder, 1 teaspoon black pepper, 1 teaspoon salt, and 0.5 teaspoon cayenne pepper to create an American BBQ rub, then thoroughly coat the pork belly and chicken thighs with this spice mixture.

2. 2

   Preheat your tandoor to 400 degrees Fahrenheit (200 degrees Celsius) and let the seasoned meat rest at room temperature for 20 minutes while it preheats.

3. 3

   Carefully place the seasoned 1.5 pounds of pork belly and 2 pounds of chicken thighs inside the preheated tandoor and cook for 25 minutes, allowing the skin to crisp and the meat to begin rendering its fat.

4. 4

   While the meat cooks, combine 0.25 cup apple cider vinegar, 0.5 cup ketchup, 1 tablespoon Worcestershire sauce, and 2 tablespoons honey in a small saucepan over medium heat, simmering until slightly thickened into a glaze, and in a separate bowl, toss 2 large heads of broccoli florets with 2 tablespoons olive oil, 0.5 teaspoon salt, and 0.25 teaspoon black pepper.

5. 5

   Remove the pork belly and chicken from the tandoor, brush generously with the American BBQ glaze, then return the glazed 1.5 pounds of pork belly and 2 pounds of chicken thighs to the tandoor along with the seasoned 2 large heads of broccoli florets, continuing to cook for another 15-20 minutes, or until the pork belly skin is crackling, the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius), and the broccoli is tender-crisp.

6. 6

   In a medium saucepan, melt 2 tablespoons butter over medium heat, add 2 cups of long-grain white rice, and toast for 2 minutes before pouring in 4 cups of chicken broth, bringing to a boil, reducing heat to low, covering, and simmering for 18 minutes until all liquid is absorbed, then stir in 0.25 cup chopped fresh parsley after cooking.

7. 7

   Let the cooked 1.5 pounds of pork belly and 2 pounds of chicken thighs rest for 5 minutes before slicing the pork belly, then serve alongside the herb rice and roasted broccoli.