STICKY BELLY PORK

Sticky belly pork image

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

Provided by Sarah Cook

Time 4h25m

Number Of Ingredients 11

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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

Steps:

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.

Nutrition Facts : Calories 427 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Protein 34 grams protein, Sodium 0.82 milligram of sodium