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.
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.
If you have a sous vide machine, simply pre-cook at 80°C for 6-8 hours, then finish on the BBQ.
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- 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
- 300 ml cloudy apple juice
- 1 tablespoon cornflour
- 800 gr Pork Belly Strips
- 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.
- 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.
- 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.
- Serve over the pork and eat immediately.