1.6kg pork belly
3 tbsp light muscovado sugar
3 tbsp treacle
3 tbsp tomato purée
1 tbsp garlic oil
1 tbsp dried oregano
1 tbsp ground cumin
1 tsp crushed dried chilies
1 tsp cinnamon
Heat oven to 150C/130C fan/gas 2, then sit the pork belly in a deep roasting dish.
Mix the remaining ingredients with 1 tsp salt, then rub all over the pork.
Cover, roast for 3 hrs, then uncover, slice the pork into 16 short, fat chops.
Spoon over the sauce from the dish, then roast, uncovered, for another hour, turning the strips halfway. Cool, cover, then chill for up to 24 hours.
About 15 mins before you are ready to barbecue, pop the pork into a low oven to melt the sauce making sure the strips are nicely coated in it.
Barbecue, skin-side down first, to crisp up, then cook for just a few mins, turning, until heated through and the sauce is sticky.
Recipe adapted from: Good Food