Sticky belly pork

Name: Sticky belly pork
Prep time: 4 h 25 min
Cook time: 4 h 25 min
Total time: 4 h 25 min
Yield: 8
Cuisine: Global
Ingredients: 2 kgs pork belly; 3 Tbsps light muscovado sugar; 3 Tbsps treacle; 3 Tbsps tomato purée; 1 onion, whizzed in a food processor; 3 garlic cloves, crushed; 1 Tbsp dried oregano; 1 Tbsp ground cumin; 1 teaspoon crushed dried chillies; 1 teaspoon cinnamon; 1 teaspoon allspice

Sticky belly pork is a main course that serves 8. One portion of this dish contains approximately 19g of protein, 106g of fat, and a total of 1092 calories. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe from BBC Good Food requires onion, muscovado sugar, treacle, and oregano. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly 4 hours and 25 minutes. Sticky slow-roast belly of pork, Chashu Pork (Marinated Braised Pork Belly for Tonkotsu Ramen), and Sous-Vide Pork Belly Buns With Pork Braise Mayonnaise and Quick-Pickled Cucumbers are very similar to this recipe.

Instructions

Heat oven to 150C/130C fan/gas 2, then sit the pork belly in a deep roasting dish.

Ingredients you will need

Pork Belly

Equipment you will use

Oven

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.

Ingredients you will need

Sauce

Pork

Salt

Dry Seasoning Rub

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.

Ingredients you will need

Pop

Pork

Equipment you will use

Oven