adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pork belly with cherry BBQ sauce recipe
0 Likes
Prep Time:
30 minutes
Cook Time:
210 minutes
Total Time:
240 minutes
Crispy salted pork belly served with sticky cherry sauce - perfect for a festive Christmas roast.
Ingredients:
  • 1.6kg piece pork belly, rind scored at 1cm intervals
  • 18.40 gm olive oil
  • 14.40 gm sea salt
  • 1 orange, juiced
  • 1 French shallot, finely chopped
  • 2 small garlic cloves, crushed
  • 120g (3/4 cup) frozen pitted sour cherries or frozen pitted cherries
  • 180ml (3/4 cup) tomato sauce
  • 80ml (1/3 cup) apple cider vinegar
  • 70g (1/3 cup, firmly packed) brown sugar
  • 26.80 gm golden syrup
  • 24.40 gm Worcestershire sauce
  • 5.90 gm hot English mustard
  • 2.40 gm sea salt
  • 1/2 tsp ground black pepper
  • 1 fresh bay leaf
Instructions:
  • Prepare the pork by massaging 1 tsp of oil into the rind, then season with 1 tbs of salt. Let it rest in the fridge, uncovered, for 3 hours to enhance the crispy skin.
  • In a small saucepan over medium heat, sauté shallot and garlic in oil for 3 minutes until softened. Add cherries, tomato sauce, vinegar, brown sugar, golden syrup, Worcestershire sauce, mustard, salt, pepper, and bay leaf. Bring to a boil, then simmer for 25-30 minutes until slightly thickened. Allow the barbecue sauce to cool in a heatproof bowl.
  • Preheat the oven to 250°C/230°C fan forced. Pat the rind dry with paper towel. Arrange it, skin side up, in a large heavybased baking dish. Massage the remaining oil into the rind and sprinkle with the remaining salt. Roast for 45 minutes until the skin is crispy. Take out of the oven and let it rest for 5 minutes before serving.
  • Lower the oven temperature to 160°C/140°C fan forced. Mix together the orange juice, 160ml (2/3 cup) barbecue sauce, and 375ml (1½ cups) water in a pitcher. Pour the mixture around the pork, making sure to avoid the rind. Roast the pork for an additional 2 hours until very tender, adding 250ml (1 cup) water halfway through. Move the pork to a cutting board and let it rest for 10 minutes before serving.
  • Transfer the flavorful pan juices to a jug, removing any excess fat. Combine them with the remaining barbecue sauce in a small saucepan over medium-low heat. Bring the mixture to a boil, then simmer for 4 minutes until slightly thickened. Pour the sauce into a jug, carve the pork, and serve with the delicious sauce.

Similar Recipes