Ingredients
1kg local pork belly
100ml bbq sauce
1 tbsp hickory seasoning
1 shot Bourbon whisky
3 tbsps tomato ketchup
3 tbsps Worchester sauce
2 tbsps light soy sauce
1 tsp mixed spice
2 tbsps mango chutney
1 tbsp sweet chili dressing
50ml Kinnie
4 cloves minced garlic
1 medium-sized onion, finely chopped

Method

Mix all the ingredients together with a hand whisk, except the belly.

Place the belly in an oven dish and pour over the mixture.

Cover with tin foil and put in a convection oven and bake for two hours at 120˚C.

Take out of oven and pour all the juices and sauces in a pan. Reduce on medium heat till consistency is nice and thick.

If desired, finish the belly on the barbecue.

Serve with your favourite sides.

Sandro Deguara is a Chef patron, Ġarra Dine Wine Café, Qawra.

Sign up to our free newsletters

Get the best updates straight to your inbox:
Please select at least one mailing list.

You can unsubscribe at any time by clicking the link in the footer of our emails. We use Mailchimp as our marketing platform. By subscribing, you acknowledge that your information will be transferred to Mailchimp for processing.