I found this pork belly slices in BBQ sauce recipe on the BBC Good Food website when searching for something delicious to make with 250g of pork belly slices that I had in the freezer. They photo for the recipe looked really appetising and on reading the recipe, it sounded pretty straightforward to make...and I had all the ingredients for the BBQ sauce!
The end result was totally melt in the mouth pork belly with the most delicious homemade BBQ sauce! We enjoyed ours in shop bought brioche buns with some salad leaves, coleslaw and our dirty fries on the side - delicious!
Tip
- This pork belly slices in BBQ sauce recipe is easily adapted if you’re cooking for less or more people.
Other Recipes
You might also like to try:
- burgers and sandwiches
- pork dishes
- red and white coleslaw
- brioche burger buns
- dirty fries
- chunky oven chips
Recent New Recipes
Ingredients
- 500g pork belly slices
- salt and freshly ground black pepper
For the BBQ sauce:
- 4 tbsp tomato ketchup
- 1 tbsp Worcestershire sauce
- 1 tbsp light brown sugar
- 1 tbsp cider vinegar
- 1 tbsp dark soy sauce
- 1 tsp English mustard
- 1 clove garlic, crushed
To serve (optional):
- salad leaves
- shop bought or homemade coleslaw
- shop bought or homemade brioche buns
- dirty fries
- chunky oven chips
As an Amazon Associate I earn from qualifying purchases, if you click on the links below.
Instructions
- Heat the oven to 160C/fan 140C/gas mark 4. Dry the belly slices with kitchen roll, then season with salt and pepper. Mix together the ingredients for the sauce and toss the slices in the sauce in a roasting tin. Cover tightly with foil and roast for 1 hour 30 minutes, until completely tender.
- Remove the foil and turn the grill to its highest setting. Grill the meat for 3 to 4 minutes, turning it halfway and brushing over the sauce from the tin, until the sauce is thick and sticky and the slices are charred. Alternatively, put the braised slices on the barbecue and baste in the sauce from the roasting pan as they sizzle away. Serve in buns with some salad leaves and coleslaw, and any other sides you fancy.
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
It would also be great if you could take a photo and tag Felly Bull on social media, thanks.
Click here to subscribe to receive our free weekly recipe update via email and a copy of our eCookbook.
Pork Belly Slices in BBQ Sauce
Ingredients
- 500g pork belly slices
- salt and freshly ground black pepper
For the BBQ sauce:
- 4 tbsp tomato ketchup
- 1 tbsp Worcestershire sauce
- 1 tbsp light brown sugar
- 1 tbsp cider vinegar
- 1 tbsp dark soy sauce
- 1 tsp English mustard
- 1 clove garlic crushed
To serve (optional):
- salad leaves
- shop bought or homemade coleslaw
- shop bought or homemade brioche buns
- dirty fries
- chunky oven chips
Instructions
- Heat the oven to 160C/fan 140C/gas mark 4. Dry the belly slices with kitchen roll, then season with salt and pepper. Mix together the ingredients for the sauce and toss the slices in the sauce in a roasting tin. Cover tightly with foil and roast for 1 hour 30 minutes, until completely tender.
- Remove the foil and turn the grill to its highest setting. Grill the meat for 3 to 4 minutes, turning it halfway and brushing over the sauce from the tin, until the sauce is thick and sticky and the slices are charred. Alternatively, put the braised slices on the barbecue and baste in the sauce from the roasting pan as they sizzle away. Serve in buns with some salad leaves and coleslaw, and any other sides you fancy.
Notes
- This pork belly slices in BBQ sauce recipe is easily adapted if you’re cooking for less or more people.
Vix
Hi there. Love this recipe. Could I do the oven stage cool the meat and then BBQ later or the next day? Thank you
Deborah
Hi, thanks for your comment and question. I've never tried it that way, but i'm sure what you suggest would work absolutely fine. You may want to cook it for say 10 minutes less in the oven, so that it doesn't overcook when you reheat and char it on the BBQ. Thanks, Deborah