Barbecued Pork Belly

There is nothing better in this world,than ribs and fries and some coleslaw or salad..These can be made in advance and taken as a side dish on a picnic.This takes inspiration from the American South…Via the road to South London…. Hehehehe…



Barbeque Sauce
Half to 1 Bottle of Tomato Ketchup
Half a Grated Nutmeg
1 Tablespoon of :
Ground Pimento
Mixed Herbs
Dark Soy Sauce
Powdered Garlic/Garlic Granules

Half a Tablespoon of:
Black Pepper
Chilli Powder(Optional)
Sesame Oil
5-10 Dashes of Sabor A Leña-Sabor A Leña, is a Colombian Flavouring which is essentially liquid smoke, and gives the sauce the well known taste that we expect from barbeque sauce.

Around 2.5 kgs of Pork Belly, or vary the quantities according to purpose
Salt to taste


Firstly, prepare the pork. Wash the pork in lime juice and water. Separate the ribs from the belly slabs, and cut them into three inch pieces-When you buy the meat at a butcher, sometimes on the belly slice there are ribs still attached. Keep them and use these along with the slabs,but do not cut them.

In a pot of boiling water(Boil a kettle first to give you a head start),add the meat and some salt. Boil the meat for 45 minutes, or vary the time depending of the quantity of the meat in the pot and the size of the pieces. When they have are nearly tender, drain the pot and rinse the meat in a colander in cold water. This stops the cooking process.

Mix the ingredients for the sauce together,and rub half of it over the meat. Heat a baking tray, and place the meat on the tray. Cook for around 40 minutes on a low heat, or until cooked. Pour the rest of the sauce, over the meat during the last 15 minutes of cooking time. Serve hot or cold with Potato Salad,Beetroot Salad,Rice salad and Cucumber and Tomatoes. Enjoy!



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