Sticky belly pork

Need a gluten free and dairy free main course? Sticky belly pork could be a spectacular recipe to try. This recipe serves 8 and costs $1.85 per serving. One serving contains 1092 calories, 19g of protein, and 106g of fat. 81 person have made this recipe and would make it again. If you have light muscovado sugar, cinnamon, onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 4 hours and 25 minutes. It is brought to you by BBC Good Food. Overall, this recipe earns a good spoonacular score of 61%. If you like this recipe, take a look at these similar recipes: Sticky slow-roast belly of pork, Chashu Pork (Marinated Braised Pork Belly for Tonkotsu Ramen), and Sous-Vide Pork Belly Buns With Pork Braise Mayonnaise and Quick-Pickled Cucumbers.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 255 minutes

 

Ingredients:

1 tsp allspice

1 tsp cinnamon

1 tsp crushed dried chillies

3 garlic cloves, crushed

1 tbsp ground cumin

3 tbsp light muscovado sugar

1 onion, whizzed in a food processor

1 tbsp dried oregano

1.6kg pork belly

3 tbsp tomato purée

3 tbsp treacle

Equipment:

oven

Cooking instruction summary:

Heat oven to 150C/130C fan/gas 2,then sit the pork belly in a deep roastingdish. Mix the remaining ingredients with1 tsp salt, then rub all over the pork.Cover, roast for 3 hrs, then uncover, slicethe pork into 16 short, fat chops. Spoonover the sauce from the dish, then roast,uncovered, for another hour, turning thestrips halfway. Cool, cover, then chill forup to 24 hours.About 15 mins before you are ready tobarbecue, pop the pork into a low ovento melt the sauce making sure the stripsare nicely coated in it. Barbecue, skin-sidedown first, to crisp up, then cook for justa few mins, turning, until heated throughand the sauce is sticky.

 

Step by step:


1. Heat oven to 150C/130C fan/gas 2,then sit the pork belly in a deep roastingdish.

2. Mix the remaining ingredients with1 tsp salt, then rub all over the pork.Cover, roast for 3 hrs, then uncover, slicethe pork into 16 short, fat chops. Spoonover the sauce from the dish, then roast,uncovered, for another hour, turning thestrips halfway. Cool, cover, then chill forup to 24 hours.About 15 mins before you are ready tobarbecue, pop the pork into a low ovento melt the sauce making sure the stripsare nicely coated in it. Barbecue, skin-sidedown first, to crisp up, then cook for justa few mins, turning, until heated throughand the sauce is sticky.


Nutrition Information:

Quickview
1092k Calories
19g Protein
106g Total Fat
13g Carbs
11% Health Score
Limit These
Calories
1092k
55%

Fat
106g
164%

  Saturated Fat
38g
242%

Carbohydrates
13g
5%

  Sugar
11g
12%

Cholesterol
144mg
48%

Sodium
72mg
3%

Get Enough Of These
Protein
19g
39%

Vitamin B1
0.81mg
54%

Vitamin B3
9mg
48%

Vitamin B2
0.51mg
30%

Vitamin B12
1µg
28%

Selenium
17µg
25%

Phosphorus
232mg
23%

Vitamin B6
0.37mg
18%

Potassium
573mg
16%

Manganese
0.3mg
15%

Zinc
2mg
15%

Iron
2mg
13%

Copper
0.18mg
9%

Magnesium
35mg
9%

Vitamin E
1mg
7%

Vitamin B5
0.64mg
6%

Calcium
57mg
6%

Vitamin K
4µg
5%

Vitamin A
236IU
5%

Fiber
1g
4%

Vitamin C
2mg
4%

Folate
7µg
2%

covered percent of daily need
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Food Trivia

Casu marzu is a traditional Sardinian sheep milk cheese that contains live maggots inside.

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The efficiency expert concluded his lecture with a note of caution. "You don't want to try these techniques at home." "Why not?" asked someone from the back of the audience. "I watched my wife's routine at breakfast for years," the expert explained. "She made lots of trips to the refrigerator, stove, table and cabinets, often carrying just a single item at a time. 'Hon,' I suggested, 'Why don't you try carrying several things at once?'" The voice from the back asked, "Did it save time?" The expert replied, "Actually, yes. It used to take her 20 minutes to get breakfast ready. Now I do it in seven."

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