Belly pork is such a versatile cut of meat and this is another way to make the most of it – and, as an added bonus, you can use the recipe to make fabulous ribs… and given that BBQ season is just around the corner (honest!), you’re getting a BOGOF special here!
Belly Pork – slices
Large Onion – sliced
Ground Black Pepper
Garlic – 3 cloves, crushed
Ideally, you’ll cook this in a large frying pan or skillet that has a lid.
It is a very simple dish to get on the go, and it doesn’t take a lot of looking after.
Put a little bit of oil in the pan and place it on quite a high heat.
Lay out the pork slices on a plate and sprinkle a little paprika over the top of them.
By now, your oil will be hot, so carefully place the pork slices into the hot pan (watch out, it might spit a bit!) paprika’d side down. Then sprinkle a little more paprika over the top of them.
You want to be frying the pork on this high heat for about 2 minutes per side. They should have got a little bit of colour on them in this time.
While the meat is cooking, slice the onion (chop it in half first so you’re basically getting little semi-circles of onion).
Once the meat has browned a little, turn the heat down to medium and throw in the onions. Stir them around so that they are touching the pan and let them soften down for a couple of minutes.
Add the garlic and mix it in.
Add the rest of the spices – equal amounts of the paprika and black pepper, and use the cayenne to make it as hot as you like – I added about 1/2 as much as the other two spices (approx 1 tablespoon to 1/2 tablespoon ‘ish!).
Using the same rough measure add 2-3 spoons of honey, a good sprinkle of salt and enough stock to cover the pork.
Mix everything around so that it melts and blends together.
Turn the heat down so that it stays simmering and put the lid of the pan on.
It’ll take about 45 minutes to cook – in this time, turn the meat a couple of times and just leave it simmering.
I served this with homemade potato wedges (recipe coming soon) and a green salad, so whilst the meat was cooking I sorted that out. It would also go well with rice or cous cous.
About ten minutes from the end, take the lid off the pan and turn the heat up so that the liquid starts to boil vigourously. You want to reduce the liquid in the pan so that it becomes sticky and jammy – just be careful not to burn it.
Then serve it with your chosen bits and pieces. You’ll be tempted to just pick the meat up with your fingers… this is a sure sign that the next time you try this recipe, you should do it with some good, big and meaty pork ribs!!!
Much as it pains me to say it, this really is finger-licking good!!