Sweet and sticky pork belly

Prep Time:  10 mins

Servings: 4 Servings

Ingredients

• 1,5 kg pork belly
• 1/2 cup smooth apricot jam
• 80 ml Worcestershire sauce
• 6 cloves garlic (finely chopped)
• 1 medium onion (finely chopped)
• 1 handful grated fresh ginger
• 2 red chillies (finely chopped)
• 1/2 cup white vinegar
• 1/2 cup apple juice
• 1/2 cup apple cider vinegar
• 5 ml paprika
• 10 ml barbecue spice
• salt and pepper to taste

Instructions

• Boil the pork belly with onion for 15–20 minutes. Put aside.
• In a saucepan, mix all the remaining ingredients together, cook on low heat until reduced and thickened.
• Place the pork belly in a baking tray. Remove the skin, lightly score large diamond shapes onto the pork belly.
• Pour the glaze over the pork belly. Add salt and pepper to taste.
• Bake in the oven for 20 minutes at 180 degrees, or until the glaze is sticky and caramelised.
• Serve with creamy mashed potato.

Recipe Notes

TIP: You can use substitute brown sugar should you not prefer the taste of apricot jam.