Ready in: 30 mins
We’ve had some cracking weather for BBQs of late. Why not stray away from the usual burgers and sausages and explore some more fantastic meats for the BBQ. Pork belly is a brilliant and inexpensive cut of meat which is delicious charred in this sticky BBQ marinade over the hot grill.
1.35kg belly pork, trimmed and cut into 8 thick strips (ask our butchers to do this for you!)
1-2 tablespoons olive oil
For the sauce:
5 tablespoons dry cider or wine
1 fat garlic clove, crushed
1 heaped tablespoon tomato purée
5 tablespoons soy sauce
1 heaped teaspoon ground ginger
1 tablespoon Becketts Farm honey
- Dry the strips of belly pork by patting them with kitchen paper, ensuring that they are very dry.
2. Rub each one all over with olive oil and season with freshly ground pepper. Chill in the fridge whilst you make the BBQ sauce.
3. To make the BBQ sauce, mix all of the sauce ingredients together until thoroughly combined.
4. Ladle a couple of spoons of BBQ sauce into a flat baking dish and dip each of the pork belly strips into this dish to coat each of the strips.
5. Heat the BBQ and place the pork slices onto it in batches. Cook each side of the pork belly for a few minutes until the meat is cooked through and the skin is crisp.
6. Serve with your favourite BBQ accompaniments, salad, breads and coleslaw, plus the remaining BBQ sauce.
Top Tip: If you are left with BBQ sauce, place into an airtight container and store in the fridge for up to 2 weeks. The sauce may separate but this is not a problem and a quick whisk will restore it to its former glossiness.