Sticky belly pork
Need a gluten free and dairy free main course? Sticky belly pork could be a spectacular recipe to try. This recipe serves 8 and costs $1.85 per serving. One serving contains 1092 calories, 19g of protein, and 106g of fat. 81 person have made this recipe and would make it again. If you have light muscovado sugar, cinnamon, onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 4 hours and 25 minutes. It is brought to you by BBC Good Food. Overall, this recipe earns a good spoonacular score of 61%. If you like this recipe, take a look at these similar recipes: Sticky slow-roast belly of pork, Chashu Pork (Marinated Braised Pork Belly for Tonkotsu Ramen), and Sous-Vide Pork Belly Buns With Pork Braise Mayonnaise and Quick-Pickled Cucumbers.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 255 minutes
Ingredients:
1 tsp allspice
1 tsp cinnamon
1 tsp crushed dried chillies
3 garlic cloves, crushed
1 tbsp ground cumin
3 tbsp light muscovado sugar
1 onion, whizzed in a food processor
1 tbsp dried oregano
1.6kg pork belly
3 tbsp tomato purée
3 tbsp treacle
Equipment:
oven
Cooking instruction summary:
Heat oven to 150C/130C fan/gas 2,then sit the pork belly in a deep roastingdish. Mix the remaining ingredients with1 tsp salt, then rub all over the pork.Cover, roast for 3 hrs, then uncover, slicethe pork into 16 short, fat chops. Spoonover the sauce from the dish, then roast,uncovered, for another hour, turning thestrips halfway. Cool, cover, then chill forup to 24 hours.About 15 mins before you are ready tobarbecue, pop the pork into a low ovento melt the sauce making sure the stripsare nicely coated in it. Barbecue, skin-sidedown first, to crisp up, then cook for justa few mins, turning, until heated throughand the sauce is sticky.
Step by step:
1. Heat oven to 150C/130C fan/gas 2,then sit the pork belly in a deep roastingdish.
2. Mix the remaining ingredients with1 tsp salt, then rub all over the pork.Cover, roast for 3 hrs, then uncover, slicethe pork into 16 short, fat chops. Spoonover the sauce from the dish, then roast,uncovered, for another hour, turning thestrips halfway. Cool, cover, then chill forup to 24 hours.About 15 mins before you are ready tobarbecue, pop the pork into a low ovento melt the sauce making sure the stripsare nicely coated in it. Barbecue, skin-sidedown first, to crisp up, then cook for justa few mins, turning, until heated throughand the sauce is sticky.
Nutrition Information:
covered percent of daily need
