Ingredients:

  • 450 g (1 pound) Skinless Pork Belly, diced into 1 cm cubes
  • 2 Tbsp Brown Sugar, lightly packed
  • 1 Tbsp Smoked Paprika
  • 1 tsp Garlic Powder
  • Salt and Freshly Ground Black Pepper, To taste
  • 1/2 cup Quality BBQ Sauce (preferably smoky)
  • 1 Tbsp Apple Cider Vinegar
  • 120 g (4 oz) Full-Fat Cream Cheese, softened
  • 1 cup Sharp Smoked Cheddar, finely grated
  • 2 medium Spring Onions (Scallions), finely sliced
  • 1 sheet (approx. 375g) All-Butter Puff Pastry, store-bought or homemade
  • All-Purpose Flour (for dusting)
  • 1 Large Egg (for egg wash)
  • 1 tsp Water

Instructions:

  1. Preheat oven to 160°C (320°F). Toss the diced pork belly with smoked paprika, garlic powder, salt, pepper, and brown sugar until evenly coated.
  2. Spread the seasoned pork belly cubes evenly on a parchment-lined baking tray. Bake for 60 minutes, turning halfway, until fat is rendered and the cubes are crispy on the edges. Drain any excess fat.
  3. Reduce oven temperature slightly if needed. In a small bowl, whisk together the BBQ sauce and apple cider vinegar. Toss the rendered pork belly thoroughly in the glaze.
  4. Return the glazed pork to the oven for another 30 minutes, tossing every 10 minutes, until the glaze is thick, sticky, and caramelized.
  5. Remove the pork belly from the oven and let it cool completely to room temperature. This is crucial for assembly.
  6. In a medium bowl, combine the softened cream cheese, grated smoked cheddar, and sliced spring onions. Mix well until uniform.
  7. Lightly flour your work surface. Roll out the puff pastry sheet into a large rectangle (approx. 30 cm x 40 cm, or 12 in x 16 in).
  8. Spread the cream cheese mixture evenly over the entire surface of the pastry, leaving a 1 cm (1/2 inch) border along one of the long edges.
  9. Scatter the cooled BBQ pork belly evenly over the cheese filling. Press the pieces lightly into the cheese to secure them.
  10. Starting from the long edge opposite the 1 cm border, roll the pastry tightly and evenly into a long sausage shape. Once rolled, brush the empty border edge with water or egg wash to seal the seam completely.
  11. Wrap the pastry roll tightly in plastic wrap and chill in the refrigerator for a minimum of 30 minutes. This prevents the filling from squishing out when slicing.
  12. Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper. Unwrap the chilled log and slice it into 2.5 cm (1 inch) thick discs.
  13. Place the pinwheels cut-side up on the baking sheet, leaving a bit of space between them. Whisk the egg and water to create the egg wash; brush lightly over the surface of each pinwheel.
  14. Bake for 18–22 minutes, or until the pastry is puffed, deeply golden brown, and the filling is bubbling hot.
  15. Let cool for 5 minutes on the tray before transferring to a serving platter. Serve warm.