Marry Me Pork Belly - Serves 4-6

Preparation time: 15 minutes

Cooking time: 60 minutes

Irresistibly tender pork belly, slow-cooked in a smoky BBQ sauce and seared over open flames for a rich, sticky glaze.

This recipe was cooked in collaboration with Ludlow Farm Shop, with their locally sourced pork belly taking the dish to the next level. 

Ingredients:

• For the pork belly:

  • 1kg pork belly slices
  • Spice rub (e.g., Lumberjaxe)

• For the BBQ sauce:

  • 4 tbsp ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tbsp light brown sugar
  • 1 tbsp cider vinegar
  • 1 tbsp dark soy sauce
  • 1 tsp English mustard
  • 1 clove garlic, crushed
  • Pork or chicken stock

Method:

1. Prepare the Kadai: Set up the Kadai with coals for a medium-low heat.
2. Season the pork belly: Pat the pork belly slices dry with kitchen paper and season generously with the spice rub.
3. Make the BBQ sauce: In a Medium Skillet, mix together the ketchup, Worcestershire sauce, brown sugar, cider vinegar, soy sauce, mustard, and crushed garlic. Toss the pork belly slices in the sauce until fully coated.
4. Slow cook: Cover the skillet tightly with a BBQ Cloche and cook for 45 minutes until the pork is tender.
5. Sear the pork belly: Remove the cloche and add small pieces of wood to the Kadai to achieve a flame. Transfer the pork belly slices to BBQ Trays and sear over the flame for 3–4 minutes, turning halfway and brushing with the reserved sauce from the skillet. Cook until the sauce is thick, sticky, and the slices are charred.
6. Finish the sauce: Add the stock to the remaining sauce in the skillet and reduce until glossy. Serve the pork belly with the sauce drizzled on top.

We used: BBQ Cloche x2, Medium Skillet x2, Set of 3 BBQ Trays

Recommended heat: Medium-Low