This unctuously melt-in-the-mouth meat is just what every aspiring kebab needs. The sweet and sour pork, along with a crunchy salad and some relish in your fresh pittas, is pigtastic and the perfect food on the hoof/trotter. If crusty bread makes your hair curly, this recipe’ll surely make your tail curly.
Tip: Deglaze the roasting pan with a little white wine. Reduce down and add some chicken stock and a splash of vinegar for a quick gravy for the meat.
- 2kg Pork belly
- 1 Sprig thyme, rosemary
- 2tbl Honey
- 5 Garlic cloves
- Taste Salt & pepper
- 1tsp Smoked paprika
- 2tbl Worcester sauce
- 2tbl Soy sauce
- 2tbl Olive oil
- Mix the marinade together and rub all over the pork belly. Refrigerate overnight to infuse.
- Place the belly into a hot oven, 200°C for about 20 minutes to start the crackling.
- Cover with tin foil, turn oven down to 140°C and cook for 5 hours, or until the meat is tender.
- Leave to rest then pull the pork off in chunks using tongs. Serve in a pitta with a crunchy salad and the juice from the pan.