Sticky belly pork

Latest comments and suggestions

• Liz

  29 June 2009

  Liz rated and commented on this recipe

  

  This has terrific potential and I'd serve it again BUT I'd halve the sugar. Far too sweet for our taste. It did smell great both in the oven and on the BBQ but far too much sugar. Others may disagree but it wouldn't do if we all had the same tastes.

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• Liz

  29 June 2009

  Liz commented on this recipe

  Oh, should have also commented on the tenderness of the pork - that would rate 5 stars.

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• The reluctant cook

  31 May 2010

  The reluctant cook rated and commented on this recipe

  

  Went down well at BBQ, followed other comments about reducing amount of sugar, good to have something that you can prepare the day before. The next time I will leave it whole though and cut it up after the cooking as turning over 2kg of pieces was a strugle to not burn them.

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• hk33

  27 June 2010

  hk33 rated and commented on this recipe

  

  Gorgeous! Really tasty and tender.

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• Penny

  30 June 2010

  Penny rated and commented on this recipe

  

  Great really easy and good to prepare in advance.

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• the23monks

  05 August 2010

  the23monks commented on this recipe

  I have now done this three times and it has been loved by everyone. I halved the sugar as was suggested by an earlier comment and also did not cut it until it was to be served. The last one I made was a whole side of a pig and it still worked! Lovely recipe and great comments from everyone who tasted it.

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• lorna

  08 June 2011

  lorna rated and commented on this recipe

  

  I don't know what I did wrong, but this really didn't work. The spices etc just stayed on top of the meat in a crust, there never was any sauce. The pork was very tender but far too much fat, (yes I know it was belly). We tried crisping on the bbq but had to take it off as flames erupted.

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• Snuggle5

  09 June 2011

  Snuggle5 rated and commented on this recipe

  

  Followed the method exactly. Negatives would be that the sauce nearly disappeared and the fat didn't render down in all places Positives. It is extremely tasty and was gobbled up by 4 adults and 2 toddlers very quickly! I served it with homemade blue cheese dressing which really went well apparently. I couldn�t taste the blue cheese cause I�m pregnant �

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• harry

  30 June 2012

  harry commented on this recipe

  very tasty, would use half the sugar next time as it was very sweet.

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• Rich N

  20 September 2012

  Rich N rated and commented on this recipe

  

  The method (Braising then BBQing) worked really well and would definately recommend. However, I wasn't keen on the marinade (I halved the sugar as other reviewers recommended).

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Ingredients

• 1.6kg pork belly
• 3 tbsp light muscovado sugar
• 3 tbsp treacle
• 3 tbsp tomato purée
• 1 onion , whizzed in a food processor
• 3 garlic cloves , crushed
• 1 tbsp dried oregano
• 1 tbsp ground cumin
• 1 tsp crushed dried chillies
• 1 tsp cinnamon
• 1 tsp allspice

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 10 mins

Cook 4 hrs 15 mins

Ingredients

• 1.6kg pork belly
• 3 tbsp light muscovado sugar
• 3 tbsp treacle
• 3 tbsp tomato purée
• 1 onion , whizzed in a food processor
• 3 garlic cloves , crushed
• 1 tbsp dried oregano
• 1 tbsp ground cumin
• 1 tsp crushed dried chillies
• 1 tsp cinnamon
• 1 tsp allspice

PER SERVING

427 kcalories, protein 34.0g, carbohydrate 10.0g, fat 28.0 g, saturated fat 11.0g, fibre 0.0g, sugar 8.0g, salt 0.82 g

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