Finger-licking Belly Strips

Tasty, sticky . . . . . and irresistible

Prep Time20 minsCook Time25 minsTotal Time45 mins

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

Timer

Directions

1

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

2

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

3

Add belly strips and coat well with the mixture

4

Cover with cling film and leave in the fridge overnight

5

Next day, transfer pork and sauce into a heavy based cooking pot with a lid

6

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

7

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

8

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

9

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

10

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

11

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

12

Turn frequently

13

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

14

Be careful not to let it burn

15

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

16

Season with salt and pepper to taste

17

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