Slow-cooked barbecue pork belly recipe
Our slow-cooked pork belly is a real barbecue showstopper; combining true British flavours, tender meat and a splash of cider.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Zip-top bag
- Mortar and pestle
- Heavy-based pan
- Fine-mesh sieve
- Mixing bowl
- Measuring spoon
- Kitchen scale
- Oven
- Roasting pan
- Aluminum foil
- Grill
- Barbecue rack
- Barbecue lid
- Chef's knife
- Cutting board
- Tongs
- Pastry brush
- Spoon
- Whisk
- Refrigerator
Ingredients
- 3kg free-range British pork belly with rib bones attached
- 2 large onions, sliced
- 600ml dry cider
- Burger buns to serve
- 20g mustard powder
- 10g paprika
- 4 cloves, crushed
- 2 star anise, crushed
- 20g soft dark brown sugar
- 1 tsp chilli powder
- 300ml ketchup
- 400ml cider vinegar
- 1 tsp salt
- 2 tbsp paprika
- 1 tbsp molasses or black treacle
- 2 tsp chilli powder
- 1 tsp cayenne pepper
- 100ml Worcestershire sauce
- 2 garlic cloves, crushed
- 3 whole cloves
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