12.01.25
Crispy, sticky pork belly perfection.
These barbecue pork belly strips are slow-cooked in a rich, tangy sauce before being seared over the flames for that irresistible caramelised finish. Using locally sourced pork belly from Ludlow Farm Shop, this dish combines melt-in-the-mouth tenderness with a deep, smoky sweetness, he perfect balance of comfort and indulgence for outdoor cooking. Whether you call them pork belly strips on the BBQ or simply your new favourite fire feast, this one’s unforgettable.
Grilling
Method
PREPARE THE KADAI
Set up the Kadai with coals for a medium-low heat.
SEASON THE PORK BELLY
Pat the pork belly slices dry with kitchen paper and season generously with the spice rub.
MAKE THE BBQ SAUCE
In a Medium Skillet, mix together the ketchup, Worcestershire sauce, brown sugar, cider vinegar, soy sauce, mustard, and crushed garlic. Toss the pork belly slices in the sauce until fully coated.
SLOW COOK
Cover the skillet tightly with a BBQ Cloche and cook for 45 minutes until the pork is tender.
SEAR THE PORK BELLY
Remove the cloche and add small pieces of wood to the Kadai to achieve a flame. Transfer the pork belly slices to BBQ Trays and sear over the flame for 3–4 minutes, turning halfway and brushing with the reserved sauce from the skillet. Cook until the sauce is thick, sticky, and the slices are charred.
FINISH THE SAUCE
Add the stock to the remaining sauce in the skillet and reduce until glossy. Serve the pork belly with the sauce drizzled on top.
Featured collection
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BBQ Cloche
Regular price £19Regular priceUnit price per£0Sale price £19 -
BBQ Skillets
Regular price £69Regular priceUnit price per£0Sale price £69
