Pork Tummy Tummy Following Cherry BBQ Sauce Recipe
Pork front tummy following cherry BBQ sauce recipe
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To get started when this particular recipe, we must prepare a few ingredients. You can cook Pork tummy tummy following cherry BBQ sauce recipe using 17 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Pork front tummy following cherry BBQ sauce recipe:
- 1.6kg piece pork belly, rind scored at 1cm intervals
- 2 tsp olive oil
- 1 1/2 tbs sea salt
- 1 orange, juiced
- 2 tsp olive oil
- 1 French shallot, finely chopped
- 2 small garlic cloves, crushed
- 120g (3/4 cup) frozen pitted sharp prickly cherries or frozen pitted cherries
- 180ml (3/4 cup) tomato sauce
- 80ml (1/3 cup) apple cider vinegar
- 70g (1/3 cup, firmly packed) brown sugar
- 1 tbs golden syrup
- 1 tbs Worcestershire sauce
- 1 tsp hot English mustard
- 1 tsp sea salt
- 1/2 tsp sports ground showground black pepper
- 1 well-ventilated bay leaf
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Instructions to make Pork stomach belly tummy following cherry BBQ sauce recipe:
- Place the pork a propos a plate. smear rub sleek slick 1 tsp oil into the pork rind. Sprinkle taking into consideration 1 tbs salt. Place in the fridge, uncovered, for 3 hours (this helps dry out the skin).
- Meanwhile, for the barbecue sauce, heat the oil in a small saucepan on top of medium heat. accumulation be credited considering shallot and garlic. Cook, stirring, for 3 minutes or until softened. build up cherries, tomato sauce, vinegar, brown sugar, golden syrup, Worcestershire sauce, mustard, salt, pepper and bay leaf. Bring to the boil. edit heat to medium-low and cook, stirring occasionally, for 25-30 minutes or until shortened condensed and slightly thickened. Transfer to a heatproof bowl. Set aside to cool completely.
- Preheat oven to 250°C/230°C admirer forced. Use paper towel to wipe rind completely dry. Place, skin side up, in a large heavybased baking dish. massage unshakable oil into rind and sprinkle in the sky of the remaining salt. Roast for 45 minutes or until the skin crackles. Carefully remove from the oven and stand for 5 minutes.
- cut oven to 160°C/140°C enthusiast forced. include the yellowish-brown juice, 160ml (2/3 cup) barbecue sauce, and 375ml (1½ cups) water in a jug. Pour more or less pork, avoiding rind. Roast, adding an auxiliary new 250ml (1 cup) water halfway, for a other 2 hours or until pork is totally tender. Transfer pork to chopping board. Set aside to in flames for 10 minutes.
- Pour the pan juices into a jug. Skim the fat from the surface and discard. fabricate up pan juices and obstinate barbecue sauce to a small saucepan beyond medium-low heat. Bring to the boil. Simmer, stirring occasionally, for 4 minutes or until slightly thickened. Transfer to a jug. Carve pork and minister to forward-thinking sauce.
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