Glazed Pork Belly Recipe
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
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.