Braza-Style Pork Belly Strips
Have you every tried pork belly on the barbecue? The results are mouth-watering.
Try this recipe for pork belly strips from the cookbook Braza by Andre Felicio (New Holland Publishers Australia), $45. It’s quick, simple and bound to waoh a crowd.
Braza by Andre Felicio (New Holland Publishers Australia), retails for $45 and is on sale now
Pork Belly Strips
Serves 6–8
Ingredients
2 lb 4 oz (1 kg) pork belly
Marinade
1 tablespoon crushed garlic 2 ¼ oz (75 ml) honey
1 lime, juiced
2 tablespoons soy sauce
1 tablespoon olive oil
1 teaspoon smoked paprika
6 cloves pinch of sea salt pinch of cracked black pepper
1 lime, juiced
2 tablespoons soy sauce
1 tablespoon olive oil
1 teaspoon smoked paprika
6 cloves pinch of sea salt pinch of cracked black pepper
Sauce
2 tablespoons extra virgin olive oil
2 tablespoons honey
3 tablespoons soy sauce
1 lime, juiced
1 teaspoon flaked chilli
2 tablespoons honey
3 tablespoons soy sauce
1 lime, juiced
1 teaspoon flaked chilli
Step 1.
Cut the pork belly into 1⁄2 in (1 cm) strips.
Step 2.
In a separate bowl, combine the marinade ingredients and whisk well. Pour the marinade mixture over the pork belly, and refrigerate overnight.
Step 3.
To make the sauce, combine all the ingredients and whisk well.
Step 4.
Place the pork belly slices on the barbecue grill. Cook them for about 20 minutes on a low–medium heat, turning often. Keep a good eye on them, as they might catch on fire. Cut them into smaller pieces, drizzle with the sauce, or simply dip each piece into the sauce.