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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
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Tender pieces of New Zealand pork belly with a sweet and sticky sauce – the plate will be clear within moments!
Barbecue rub of choice (preferably something pork or sweet)
1 x medium sized tin foil tray
Tin foil
Sauce
1 ½ cups water
1 ½ cups sugar
1/3 cup liquid honey
1 chilli finely chopped
Barbecue rub of choice (preferably something pork or sweet)
1 x medium sized tin foil tray
Tin foil
Sauce
1 ½ cups water
1 ½ cups sugar
1/3 cup liquid honey
1 chilli finely chopped
Preheat barbecue to 275-300°F with your choice of fruit wood to flavour.
Season your pork belly pieces in salt and pepper.
Place pork belly pieces into the barbecue and cook for one hour at 275-300°F.
Mix all sauce ingredients together in a pot and heat on low, stirring every couple of minutes until the sauce starts to thicken – it needs to become quite thick. This should usually take roughly 30 minutes on a low heat. Once thickened, remove from heat and add to the pork.
Remove pork belly burnt ends from the barbecue, place in a tray and add your honey, chilli and caramel sauce on top of the pork. Cover the top of the tray with tin foil and cook for a further 2 hours at the same heat.
Remove and rest for 10-15 minutes before serving.
Preheat oven to 150°C
Season your pork belly pieces in salt and pepper or your choice of barbecue rub.
Place pork belly pieces onto a tray then cook for 1 hour
Mix all sauce ingredients together in a pot and heat on low, stirring every couple of minutes until the sauce starts to thicken – it needs to become quite thick. This should usually take roughly 30 minutes on a low heat. Once thickened, remove from heat and add to the pork.
Remove pork belly burnt ends from the oven then place in a tray and add your honey, chilli and caramel sauce on top of the pork. Cover the top of the tray with tin foil and cook for a further 2 hours at the same heat.
Remove and rest for 10-15 minutes before serving.
Preheat your air fryer to 200°C.
Season your pork belly pieces in salt and pepper or your choice of barbecue rub.
Spray air fryer basket with cooking oil or line with baking paper.
Place pork belly pieces in the air fryer basket and cook for approx 20 mins (until pork is cooked through), shaking the basket halfway through and turning the pieces.
Mix all sauce ingredients together in a pot and heat on low, stirring every couple of minutes until the sauce starts to thicken – it needs to become quite thick. This should usually take roughly 30 minutes on a low heat. Once thickened, remove from heat and add to the pork.
Remove pork belly burnt ends from the air fryer and combine in a bowl with the honey, chilli and caramel sauce.
Serve.
Tender pieces of New Zealand pork belly with a sweet and sticky sauce – the plate will be clear within moments!
1kg New Zealand pork belly skinless and diced
Barbecue rub of choice (preferably something pork or sweet)
1 x medium sized tin foil tray
Tin foil
Sauce
1 ½ cups water
1 ½ cups sugar
1/3 cup liquid honey
1 chilli finely chopped
Preheat barbecue to 275-300°F with your choice of fruit wood to flavour.
Season your pork belly pieces in salt and pepper.
Place pork belly pieces into the barbecue and cook for one hour at 275-300°F.
Mix all sauce ingredients together in a pot and heat on low, stirring every couple of minutes until the sauce starts to thicken – it needs to become quite thick. This should usually take roughly 30 minutes on a low heat. Once thickened, remove from heat and add to the pork.
Remove pork belly burnt ends from the barbecue, place in a tray and add your honey, chilli and caramel sauce on top of the pork. Cover the top of the tray with tin foil and cook for a further 2 hours at the same heat.
Remove and rest for 10-15 minutes before serving.
Preheat oven to 150°C
Season your pork belly pieces in salt and pepper or your choice of barbecue rub.
Place pork belly pieces onto a tray then cook for 1 hour
Mix all sauce ingredients together in a pot and heat on low, stirring every couple of minutes until the sauce starts to thicken – it needs to become quite thick. This should usually take roughly 30 minutes on a low heat. Once thickened, remove from heat and add to the pork.
Remove pork belly burnt ends from the oven then place in a tray and add your honey, chilli and caramel sauce on top of the pork. Cover the top of the tray with tin foil and cook for a further 2 hours at the same heat.
Remove and rest for 10-15 minutes before serving.
Preheat your air fryer to 200°C.
Season your pork belly pieces in salt and pepper or your choice of barbecue rub.
Spray air fryer basket with cooking oil or line with baking paper.
Place pork belly pieces in the air fryer basket and cook for approx 20 mins (until pork is cooked through), shaking the basket halfway through and turning the pieces.
Mix all sauce ingredients together in a pot and heat on low, stirring every couple of minutes until the sauce starts to thicken – it needs to become quite thick. This should usually take roughly 30 minutes on a low heat. Once thickened, remove from heat and add to the pork.
Remove pork belly burnt ends from the air fryer and combine in a bowl with the honey, chilli and caramel sauce.
Serve.
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