Sticky Pork Belly
Cooking Time: 1 hr 55 mins
What you need
1 kg John Penny pork belly joint
1 tbsp vegetable oil
1 onion, finely chopped
6 ripe tomatoes, roughly chopped
330 ml can cola
2 tbsp honey
2 tbsp Worcestershire sauce
1 tbsp smoked paprika
How to cook
Preheat the oven to Gas 6, 200°C, fan 180°C, 400°F.
Heat the oil in a small pan and cook the onion for 4-5 minutes until softened. Add the tomatoes and simmer rapidly for about 5 minutes until they soften and become thick and pulpy.
Stir in the cola, honey, Worcestershire sauce and paprika, bring to the boil and simmer for 10-12 minutes until the sauce has thickened.
Place the pork in a roasting tray and cover with the sauce, turning to ensure the meat is well coated. Roast skin-side up for 1 hour until cooked through. There should be enough sauce but cover the meat with foil if it looks dry.
Carve into thick slices and finish off by barbecuing or grilling for 8 minutes on each side or until nicely coloured.
The tomato and onion turn into a lovely marmalade to serve alongside.