Pork belly slices
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Pork belly slices

By Elena Silcock

Contains pork – recipe is for non-Muslims only

Nothing tastes better than tender pork belly with sticky barbecue sauce. Grill it for a perfect finish, then pile into buns and serve with coleslaw and fries

  • Prep:10 mins
    Cook:1 hrs 35 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 304
  • fat 19g
  • saturates 7g
  • carbs 11g
  • sugars 10g
  • fibre 0.2g
  • protein 22g
  • salt 1.3g

Ingredients

  • 500g porkbelly slices
  • 4 tbsp ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tbsp light brown sugar
  • 1 tbsp cider vinegar
  • 1 tbsp dark soy sauce
  • 1 tsp English mustard
  • 1 clove garlic, crushed

Method

  1. Heat the oven to 160C/fan 140C/gas mark 4. Dry the belly slices with kitchen paper, then season with salt and pepper. Mix together the ingredients for the sauce and toss the slices in the sauce in a roasting tin. Cover tightly with foil and roast for 1hr 30 mins, until completely tender.

  2. Remove the foil and turn the grill to its highest setting. Grill the meat for 3-4 mins, turning it halfway and brushing over the sauce from the tin, until the sauce is thick and sticky and the slices are charred. Alternatively, put the braised slices on the barbecue and baste in the sauce from the roasting pan as they sizzle away. Serve in buns with coleslaw.

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