Barbecued Belly Of Pork
|Baking potatoes||4 Large|
|Lean pork belly||1 Pound (450 Gram)|
|For barbecue sauce|
|Clear honey||15 Milliliter (1 Tablespoon)|
|Thin cut marmalade||30 Milliliter (2 Tablespoon)|
|Soy sauce||30 Milliliter (2 Tablespoon)|
|White wine vinegar||15 Milliliter (1 Tablespoon)|
|Paprika||5 Milliliter (1 Teaspoon)|
|Garlic||1 Clove (5 gm), crushed|
|Tomato ketchup||To Taste|
1)Using a pair of kitchen scissors, cut and discard tiny pieces of bone from belly of pork. Skin it.
2)Using a sharp knife, cut the pork pieces lenghtwise and across to form pieces of 1 ½ inch in lenght. Place them in a bowl.
3)In a small bowl, mix honey, marmalade, soy sauce, white wine vinegar, paprika, garlic and tomato ketchup. Pour the marinade over the pork and coat well. Let marinate.
4)Place potatoes in hot oven to bake.
5)On a foil covered baking sheet, place the drained pork.
6)Cook under preheated grill for 15 minutes, turning frequently and smearing with the remaining barbecue sauce. Meat is done when it is brown and crispy.
6)Melt butter into cuts of hot baked potatoes and top with barbecued pork.