Barbecue

Citrus and Herb Pork Belly Strips

These pork belly strips are marinated in orange juice and herbs - a great, fresh summer combination perfect for a BBQ with friends.

Easy
4
15 mins prep + marinating
35 - 40 mins cook

500g boneless New Zealand pork belly, sliced into thin strips

Zest and juice of 1 orange
Zest of 1 lemon
2 tbsp extra virgin olive oil
20g fennel fronds
20g Italian parsley
20g mint leaves
1 tsp flaky sea salt
1 tsp cracked black pepper

Equipment

Gas BBQ
1 chopping board
1 tray
2 tongs
1 non-metallic deep dish
1 fork
1 small bowl
1 zester or peeler

Ingredients

500g boneless New Zealand pork belly, sliced into thin strips

Zest and juice of 1 orange
Zest of 1 lemon
2 tbsp extra virgin olive oil
20g fennel fronds
20g Italian parsley
20g mint leaves
1 tsp flaky sea salt
1 tsp cracked black pepper

Equipment

Gas BBQ
1 chopping board
1 tray
2 tongs
1 non-metallic deep dish
1 fork
1 small bowl
1 zester or peeler

Nutrition

No items found.
01
Season the pork

Lay the pork strips into a deep dish and rub with salt and pepper.

Peel the rind of the lemon and orange and thinly slice the rind pieces into strips. Thinly slice the herbs. Sprinkle the herbs and zest over the pork.

01
02
Marinate for an hour

Combine the olive oil with the freshly squeezed orange juice, then pour over the pork strips. Cover with plastic wrap and marinate at room temperature for 1 hour.

02
03
Preheat oven

While the pork is marinating, preheat the BBQ to 190°C.

03
04
BBQ

Sear the pork strips on the BBQ for 7 minutes either side, then move them to the rack to continue cooking with the lid closed for another 20 minutes.

04
05
Serve

Serve as whole pieces with fennel slaw.


05
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Suitable cuts

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Barbecue

Citrus and Herb Pork Belly Strips

These pork belly strips are marinated in orange juice and herbs - a great, fresh summer combination perfect for a BBQ with friends.

15 mins prep + marinating | 35 - 40 mins cook
Easy
4

500g boneless New Zealand pork belly, sliced into thin strips

Zest and juice of 1 orange
Zest of 1 lemon
2 tbsp extra virgin olive oil
20g fennel fronds
20g Italian parsley
20g mint leaves
1 tsp flaky sea salt
1 tsp cracked black pepper

Equipment

Gas BBQ
1 chopping board
1 tray
2 tongs
1 non-metallic deep dish
1 fork
1 small bowl
1 zester or peeler

01
Season the pork

Lay the pork strips into a deep dish and rub with salt and pepper.

Peel the rind of the lemon and orange and thinly slice the rind pieces into strips. Thinly slice the herbs. Sprinkle the herbs and zest over the pork.

02
Marinate for an hour

Combine the olive oil with the freshly squeezed orange juice, then pour over the pork strips. Cover with plastic wrap and marinate at room temperature for 1 hour.

03
Preheat oven

While the pork is marinating, preheat the BBQ to 190°C.

04
BBQ

Sear the pork strips on the BBQ for 7 minutes either side, then move them to the rack to continue cooking with the lid closed for another 20 minutes.

05
Serve

Serve as whole pieces with fennel slaw.