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Sticky belly pork

Sticky belly pork

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Rating: 4 out of 5.8 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

By braising the meat first, then crisping it up quickly on the barbecue to finish, the meat stays really tender

Nutrition: per serving
HighlightNutrientUnit
kcal427
fat28g
saturates11g
carbs10g
sugars8g
fibre0g
protein34g
low insalt0.82g
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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

Method

  • STEP 1

    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.

  • STEP 2

    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.

RECIPE TIPS
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.

Goes well with

Recipe from July 2009, July 2009

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Overall rating

Rating: 4 out of 5.8 ratings
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