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Finger-licking Belly Strips

Tasty, sticky and irresistible!

Ingredients

  • Portions pork belly strips
  • 250 ml Tomato sauce
  • 250 ml Soy sauce
  • 100 ml Clear honey
  • 30 ml Finely chopped fresh ginger and garlic cloves
  • 100 ml medium sherry
  • 15 ml Sweet chili sauce
  • 5 ml Finely grounded star anise (optional)
  • Salt and pepper to taste
  • 15 ml Olive oil

Method

Trim the excess fat from the belly strips & make sure the rind is removed

Mix all other ingredients except olive oil in a large shallow dish

Add belly strips and coat well with the mixture

Cover with cling film and leave in the fridge overnight

The next day, transfer pork and sauce into a heavy-based cooking pot with a lid

Bring to a simmer and cook slowly over low heat, turning the pork every now and then, until the pork is quite tender

Remove from heat and allow the pork to cool in the marinade

Once it has cooled off, the pork can be kept again in the fridge in the sauce until 20 – 30 minutes before mealtime

Remove pork from the sauce. Boil the sauce in a saucepan over high heat until it is syrupy and quite sticky

Arrange the pork belly strips on an oven rack, coat with a little oil and grill 5 minutes on each side

Arrange the pork belly strips on an oven rack, coat with a little oil and grill 5 minutes on each side

Turn frequently

After 5 minutes, start basting the pork with the sticky sauce while grilling

Be careful not to let it burn

Once it turns a delicious, golden colour and the pork is coated well with the sticky sauce, remove at once from the oven and serve

Season with salt and pepper to taste

Fresh, warm bread rolls and a mixed salad compliments this tasty dish

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