Richard Bainbridge served up a easy BBQ feast with pulled pork, asparagus slaw and baby gem lettuce with blue cheese dressing on Saturday Kitchen.

The ingredients for the glaze are: 2 tbsp barbecue sauce and 1 tbsp cider vinegar or white wine vinegar.

For the spice rub: 50g paprika, 60g sea salt, 2 tbsp chilli powder or chilli flakes, 2 garlic clove, grated, or 2 tbsp garlic powder, 2 tbsp ground cumin, 2 tbsp ground black pepper and good pinch cayenne pepper.

For the pork belly: 1.5kg pork belly, bone in and skin removed, 1 tbsp Dijon mustard, For the roasted garlic cloves, 3 garlic cloves and drizzle olive oil.

For the pickled red onions: 100ml cider vinegar or white wine vinegar, 100g caster sugar, 1 large red onion, peeled, halved and thinly sliced.

For the asparagus slaw: 4–6 asparagus spears, trimmed and peeled into thin strips, 2 carrots, peeled and cut into thin strips, ⅓ Chinese cabbage, thinly shredded, 1 red onion, thinly sliced, 2 tbsp rice vinegar, 1 tsp black onion seeds, 1 tbsp roughly chopped fresh herbs, such as chives, parsley and coriander, 1 lime, juice only, salt and freshly ground black pepper.

For the blue cheese dressing: 50g blue cheese, broken into small pieces, 1 tsp sea salt, 1 tsp mustard powder, 1 tbsp lemon juice, 2 tbsp rapeseed oil, 150g soured cream, 2 tbsp mayonnaise and freshly ground black pepper, to taste.

To serve: 2 Little Gem lettuce, washed and halved and barbecue sauce.

See more BBQ recipes in the book titled: Foolproof BBQ: 60 Simple Recipes to Make the Most of Your Barbecue available from Amazon now.