This is a really delicious way to cook pork belly.  David says that belly is a perfect BBQ meat and this recipe worked really well with the Tiny Farmer Saddleback Pork.

2kgs of thick pork belly slices
Smokey BBQ sauce
Red wine
Ketchup
Worcestershire sauce
Honey
Dried oregano
Salt and pepper
Corn flour

David didn’t give us any specific quantities or this recipes – just dashes and dollops as you see fit!  He reckons this amount will do for about four hungry adults.

The day before your BBQ marinate the ribs in a non-metallic container.  Sprinkle with Rosemary, oregano and pepper then coat with honey, BBQ sauce, ketchup and Worcestershire sauce.  Turn the meat over and coat on the other side then add enough red wine to cover most of the pork.  Marinate overnight in the fridge turning several times.

To barbeque the meat, cook on an upper rack as pork takes longer than beef to cook.  Sear one side then put salt over that side, then do the same on the other side.  Keep turning as you cook the meat.  About five minutes before the meat is done, pour honey over it allowing it to melt.

For the sauce:  put all the left over marinade juices into a saucepan and add 2 or three teaspoons of cornflour. Bring to the boiling and simmer for at least ten minutes to make a lovely sauce to serve with the pork belly.

Tasty!