1 tbs sunflower oil
1 onion, finely chopped
6 ripe tomatoes, roughly chopped
330 ml can cola
2 tbs honey
2 tbs worcestershire sauce
1 tbs smoked paprika
900g - 1kg pork belly joint
1. Preheat oven to 200c/180c fan/gas 6. 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 becmoe thick and pulpy.
2. Stir in the cola, honey, W sauce and paprika, bring to the boil and simmer for 10-12 minutes until the sauce has thickened.
3. 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 suace but cover the meat with foil if it looks dry.
4. Carve into thick slices and finish off by barbecuing or grilling for 8 monuites on each side or until nicely coloured.
1 onion, finely chopped
6 ripe tomatoes, roughly chopped
330 ml can cola
2 tbs honey
2 tbs worcestershire sauce
1 tbs smoked paprika
900g - 1kg pork belly joint
1. Preheat oven to 200c/180c fan/gas 6. 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 becmoe thick and pulpy.
2. Stir in the cola, honey, W sauce and paprika, bring to the boil and simmer for 10-12 minutes until the sauce has thickened.
3. 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 suace but cover the meat with foil if it looks dry.
4. Carve into thick slices and finish off by barbecuing or grilling for 8 monuites on each side or until nicely coloured.