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Finger-licking Belly Strips

 

4-6 Servings

    Start this fantastic treat the day before. Be sure to allow enough pork for second helpings for everybody!
  • 6 – 8 portions pork belly strips
  • 250 ml tomato sauce
  • 250 ml soy sauce
  • 100 – 125 ml clear honey
  • finely chopped fresh ginger and garlic cloves (30 ml)
  • 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

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.

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. 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.