A simple but delicious fix for unctuous pork belly slices – lovely, meaty and juicy (and no bones!). Perfectly lovely served with brown rice and fresh greens, but we prefer stuffing a couple of strips in a brioche bun with coleslaw for a cutlery-free treat.

  • 2 packs of Helen Browning’s organic belly pork, approx 6-8 thick strips (1.2 kg)
  • 1-2 tablespoons olive oil
  • 1 medium onion, chopped
  • Black pepper

For the sauce: 

  • 5 tablespoons dry cider or wine
  • 5 tbsps soy sauce
  • 1 tbsp tomato puree
  • 1 tsp (a small knob) freshly grated ginger
  • 1 garlic clove, crushed
  • I tbsp sugar

Serves 4, generously.

Dry each slice of pork belly with a paper towel, then rub all over with olive oil and season with pepper. Now pop them into the roasting tin, tucking the chopped onion in among them and sprinkling them with a few more drops of oil. Place the tin on the highest shelf in the oven and let them cook for 30 minutes. Meanwhile, make up the barbecue sauce simply by whisking all the sauce ingredients together until blended thoroughly.

When the pork has been cooking for 30 minutes, pour off any excess oil from the roasting tin, then pour the barbecue sauce over the pork and cook for a further 25 minutes, basting frequently.

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