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Belly Pork In Toffee Sauce


  • 5 tsp Toffee Apple
  • 3 lb (1.35 kg) belly pork, trimmed and cut into 8 thick strips (trimmed weight 2 lb 8 oz/1.15 kg)
  • 1-2 tablespoons olive oil
  • 1 medium onion, chopped small
  • Black pepper

    For the sauce:

    • 5 tablespoons Japanese soy sauce
    • 1 heaped tablespoon tomato purée
    • 1 heaped teaspoon ground ginger
    • 1 fat garlic clove, crushed
    • 1 tablespoon light soft brown sugar

      Belly Pork Strips in Sticky Toffee Apple barbecue sauce. These strips of belly pork are a great alternative for a BBQ but also make great finger food for parties and celebrations.


      • Pre-heat the oven to gas mark 6, 400°F (200°C).
      • First of all, 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 pepper (but no salt because of the sauce).
      • Now pop them into the roasting tin, tucking the chopped onion in among them and sprinkling them with a few more drops of oil.
      • Place the tin on the highest shelf in the oven and let them cook for 30 minutes.

      Toffee Apple Belly Pork Strips

      For the BBQ sauce

      • Simply whisk all the sauce ingredients together until blended thoroughly.
      • When the pork has been cooking for 30 minutes, pour off any excess oil from the roasting tin.
      • Pour the barbecue sauce over the pork and cook for a further 25 minutes, basting frequently.


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