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
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
