1.350kg Colcom Belly Pork, cut into 8 thick strips
1-2 Tbls Olive oil
1 medium Onion, diced small
Freshly milled Black Pepper
For the Barbecue Sauce
5 Tbls Dry Cider or Wine
5 Tbls Soy Sauce
1 heaped Tbls Tomato Puree
1 heaped Tsp Ground Ginger
1 large Garlic clove, crushed
1 Tbls light brown soft Sugar
Preheat oven to 200°C.
Firstly make sure the strips of belly pork are absolutely dry by patting them with kitchen paper. Then rub each one all over with olive oil and season with freshly milled black pepper.
Now pop then into a roasting tin, tucking in the chopped onion among them and sprinkling with a few more drops of oil.
Place on the highest shelf in the oven and let them cook for 30-40 minutes.
Meanwhile, make up the barbecue sauce simply by whisking up all the sauce ingredients together until blended thoroughly.
When the pork has been cooking for 30 or so minutes, pour off any excess oil from the roasting tin, then pour the barbecue sauce over the pork and cook for a further 30 minutes basting frequently.
These are a bit like spare ribs but without the bones – lovely and meaty and juicy. Serve with brown rice.