Pork Belly

Ingredients

• 500 gm pork belly slices
  
• 4 tbsp tomato ketchup
• 1 tbsp Worcestershire sauce
• 1 tbsp light brown sugar
• 1 tbsp cider vinegar
• 1 tbsp dark soy sauce
• 1 tsp English mustard
• 1 clove garlic, crushed
  

Method

1. Preheat the oven to 160 C.
2. Cut any bone/gristle from the belly slices.
3. Dry the belly slices with kitchen paper.
4. Cut each belly slice into four bite-sized pieces.
5. Put the pieces into a roasting tin such that they are in a single layer.
6. Season with salt and pepper.
7. Mix together the other ingredients in a bowl.
8. Pour the mixture over the belly pieces in the roasting tin, making sure that they are all thoroughly coated.
9. Cover the roasting tin with tightly-fitting foil.
   
10. Cook for at least 1.5 hours, until the belly slices are tender.
11. Remove the foil and place the roasting tin under a very hot grill for three to four minutes, turning the belly slices half way through and brushing the sauce over the slices until the sauce is thick and the slices slightly charred.