Sticky Belly Pork

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

• Cooking Time Prep 10 mins
  Cook 4 hrs, 15 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  427

• Protein

  34g

• Carbs

  10g

• Fat

  28g

• Saturates

  11g

• Fibre

  0g

• Sugar

  8g

• Salt

  0.82g

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

Directions

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.
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.

Categories: Barbecue, Meat