It was sunny here today. Properly warm and summery. Lovely. Of course it’ll be torrential downpours come the weekend but just on the off-chance it stays like this, here’s a super easy recipe for sticky BBQ pork. You can use it for ribs on the barbecue (adjust the cooking time accordingly). Alternatively (in the event of rain) use belly pork strips or a big piece of pork in the oven.
WARNING: This is one of those recipes that welds itself to your best roasting tin. So either line the tin with foil or make sure someone else is doing the dishes before you begin.
8 belly pork strips (approx. 1.5kg)
1 onion, sliced
for the sauce:
5 tbs dry wine
5 tbs soy sauce
1 tbs tomato puree
1 tbs brown sugar
1 tsp ground ginger
1 tsp minced garlic
Pre-heat the oven to 200 degrees and scatter the sliced onion over the bottom of a large roasting tin.
Pat dry the pork and put them in the tray. Season with black pepper. The sauce uses lots of soy sauce so no need for salt. Then toss the whole lot in a smidgen of oil. Roast in the oven for 30 minutes.
Meanwhile mix up all the ingredients for the sauce.
When the 30 minutes is up, drain most of the fat from the pork and pour over the sauce. Give it all a stir to make sure each piece of pork is coated.
Return to the oven for another 25 minutes. Keep an eye on it. If it does start getting a bit dry, add a tiny splash of water just to save your pan from certain doom.
I served mine with sweet potato mash and corn-on-the-cob. Sort of wish I’d had some coleslaw too. But the pork was juicy and sticky and scrummy.