#Ladbrokes Bingo Challenge, BBQ Pork

Barbecueing is for everyone. Not just those with space outside to set up the barbecue. You can get the heavenly flavours in your kitchen too! There’s far more emphasis on long slow cooking and this is where this dish comes in. You pre-cook the pork then finish it off either on your barbecue if you have one or on a ridged grill pan. It’s sure to be one that becomes a staple in your houshold.

Marinading the Pork Belly Strips

This recipe is so easy to make. You’ll end up with oh so succulent pork belly strips with that wonderful BBQ flavour.It is well worth seeking out the very best locally reared pork if you can. It makes all the difference. I used Pork Belly Strips from Peelham Farm which are available by mail order.

Char the strips, but don’t burn them!

If you have a sous vide machine, simply pre-cook at 80°C for 6-8 hours, then finish on the BBQ.

Vote for the Recipe!

I’ve entered the Ladbrokes Bingo Challenge with this recipe. Please vote for No. 3 to Win before 21 August.

The Recipe

BBQ Pork Heaven

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Preparation time

10 mins

Cooking time

2 hours 45 mins

Total time

2 hours 55 mins

A simple dish that all pork lovers will adore. Do taste your marinade as you assemble it. You may find it a little to sweet or sour depending on the make of your ingredients. Use a little more of the ingredients to get a mellow sauce.

Author: Edinburgh Foody

Recipe type: Main Course

Cuisine: BBQ

Serves: 4

Ingredients

Marinade

4 tablespoons of tamarind paste
4 dessertspoons cider vinegar
1 tablespoon of ginger paste or minced fresh ginger
2 crushed or minced garlic cloves
2 dessertspoon runny honey
2 teaspoons ground cumin
2 tablespoons of sunflower oil
½ teaspoon chilli powder

Sauce

300 ml cloudy apple juice
Salt
Pepper
1 tablespoon cornflour

Meat

800 gr Pork Belly Strips

Instructions

For the Marinade

If your tamarind paste is very thick add 2 tablespoons of water to it.
Mix all the other marinade ingredient into the tamarind paste.
Slather the pork belly strips with the marinade on both sides. Cover and put in the refridgerator for at least two hours or up to 24.

To cook the pork

Heat oven to 150C/130C fan/gas 2. Put the pork belly strips in one layer in an ovenproof dish. Cover with foil and cook for 2.5 hours or until well softened.
Take out of the dish and retain the sauce.
Place the strips on the BBQ and cook on each side until very well coloured. Depending on the heat of your barbeque, this will take about 5 minutes each side.

The Sauce

Add a little water to the cornflour. Add this to the sauce left from the baked pork. Add the apple juice. Heat through until thickened. You may need to add more water if it is very thick. Check seasoning and add salt and pepper to taste.

To Serve