BBQ pork belly
Slow cook your pork belly slices for fall-apart meat, soft, melting fat and lots of flavour. Finish off on the BBQ for a smoky flavour and caramelised edges
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1kg pork belly slices
- 2tbsp american mustard
- 2tbsp tomato ketchup
- 1tsp dark soy sauce
- 2tbsp soft light brown sugar
- 3tbsp malt vinegar
- 5 ½tsp smoked paprika
- 1tsp garlic granules
Instructions
Step 1
Heat the oven to 160C/140C fan/gas 4. Mix together the sauce ingredients in a small bowl and season with a pinch of salt. Put the pork belly slices in a baking dish where they fit snugly. Pour over the sauce, toss and cover with foil. Roast for 2 hrs until very soft and tender. You can also do this in slow cooker on high.Step 2
Remove the pork belly from the sauce and transfer the sauce to a small pan. Simmer for 4-5 mins or until reduced by half and thickened.Step 3
Heat the barbecue and wait until the coals turn white and the flames die down. Add the pork belly slices to the barbecue (or under the grill on a foil-lined tray) for 4-5 mins on each side, brushing with the reserved glaze during cooking.