Sticky belly pork
By braising the meat first, then crisping it up quickly on the barbecue to finish, the meat stays really tender
Recipe uploaded by
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 10 mins
Cook 4 hrs 15 mins
- Heat oven to 150C/130C fan/gas 2, then sit the pork belly in a deep roasting dish. Mix the remaining ingredients with 1 tsp salt, then rub all over the pork. Cover, roast for 3 hrs, then uncover, slice the pork into 16 short, fat chops. Spoon over the sauce from the dish, then roast, uncovered, for another hour, turning the strips halfway. Cool, cover, then chill for up to 24 hours.
- About 15 mins before you are ready to barbecue, pop the pork into a low oven to melt the sauce making sure the strips are nicely coated in it. Barbecue, skin-side down first, to crisp up, then cook for just a few mins, turning, until heated through and the sauce is sticky.
TIP
Cuts like belly pork are great value, and cooking with them more often is a good way to support British farmers. Look out for the British Quality Standard mark on packs or, in Sainsbury's, the Freedom Food stamp.
PER SERVING
427 kcalories, protein 34g, carbohydrate 10g, fat 28 g, saturated fat 11g, fibre 0g, sugar 8g, salt 0.82 g
Recipe from Good Food magazine, July 2009.
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http://www.bbcgoodfood.com/recipes/11226/
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 10 mins
Cook 4 hrs 15 mins
Ingredients
PER SERVING
427 kcalories, protein 34g, carbohydrate 10g, fat 28 g, saturated fat 11g, fibre 0g, sugar 8g, salt 0.82 g





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