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Title: Dunstan's Sticky Pork Belly
Categories: Pork, Vegetables, Herbs, Chilies
Yield: 4 Servings

1 5/8 kg (3 1/2 lb) pork belly
3 tb Light muscovado sugar
3 tb Treacle
3 tb Tomato purée
1 lg Onion; whizzed in a food
Processor
3 cl Garlic; crushed
1 tb Dried oregano
1 tb Ground cumin
1 ts Crushed dried chilies
1 ts Cinnamon
1 ts Allspice

Heat oven to 300ºF/150ºC/gas 2, then sit the pork belly
in a deep roasting dish. Mix the remaining ingredients
with 1 tsp salt, then rub all over the pork. Cover,
roast for 3 hrs, then uncover, slice the pork into 16
short, fat chops. Spoon over the sauce from the dish,
then roast, uncovered, for another hour, turning the
strips halfway. Cool, cover, then chill for up to 24
hours.

About 15 mins before you are ready to barbecue, pop the
pork into a low oven to melt the sauce making sure the
strips are nicely coated in it. Barbecue, skin-side down
first, to crisp up, then cook for just a few mins,
turning, until heated through and the sauce is sticky.

RECIPE FROM: https://www.sucklingpigsonline.co.uk

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