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.