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Sweet and Sour Roasted Pork Belly Strips
2 / 5
Thick chunky boneless belly strips
Gas mark 4, 180° C, 350°F
5 Thick chunky boneless belly strips
2 Oranges, juice and rind
1 Lime, juice and rind
15mlsp (1tbsp) Sweet chilli sauce
15mlsp (1tbsp) Honey
Pre-heat the oven.
Place the pork belly strips into a tin lined with foil. Add the orange and lime rind and rub this into the rashers.
Mix together the orange and lime juice in a jug and add the chilli sauce. Pour the fruit juice around the meat making a moat. Scrunch the foil up around the belly strips but leave the top open.
Cook for about an hour until the meat is tender. Open up the foil and drizzle over the honey, cook for a further 10 minutes until golden.
Remove from the oven, drain off the juices and pour into a small pan. Simmer for 5-10 minutes to reduce and thicken slightly.
Serve the pork belly with the sauce drizzled over the top.
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