A fresh, citrusy-with-a-bite version of a favourite BBQ flavour. No barbecue? If you are using the oven cook, covered, for 60 mins at 160C, then baste with marinade and return to the oven uncovered to cook for a further 30 minutes, for the same delicious, sticky effect.


  • 900g (2 packs) of Helen Browning’s Pork Belly Slices
  • 6 cloves garlic, crushed
  • 60g fresh root ginger, finely grated
  • 3 unwaxed limes, zest and juice
  • 4 tbsp soy sauce
  • 1- 2 tsp dried chilli flakes, depending on taste
  • 2 tbsp clear honey


Put the pork slices in a single layer in a dish. Add ginger, garlic, lime zest and juice, soy sauce and chilli flakes, then grind over plenty of black pepper. Using your hands, rub the marinade into the meat, all over, then cover and put in the fridge. Leave to marinade overnight ideally, or at least 4 hours.

When ready to cook, remove the pork from the marinade; reserve the rest of the marinade, covered, in the fridge.

Heat a barbecue or griddle to a medium heat. Sit the pork on the grill bars as far away from the hot coal as possible. Shut the lid of the barbecue and cook for 60-75 mins, checking several times and rotating the slices to make sure they cook evenly.

Stir the honey through the reserved marninade and use a brush to baste the pork with it, turning it over a few times so that it develops a lovely sticky surface all over. Cook the pork for a further 30 mins, with the lid of the BBQ on, until the pork it cooked through and no pink meat remains.

Serve with a green salad and rice.


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