1,5 kg pork belly
1/2 cup smooth apricot jam
80 ml Worcestershire sauce
6 cloves garlic,
finely chopped 1 medium onion,
finely chopped 1 handful grated fresh ginger
2 red chillies, finely chopped
1/2 cup white vinegar
1/2 cup apple juice
1/2 cup apple cider vinegar
5 ml paprika
10 ml barbecue spice salt and pepper to taste
Boil the pork belly with onion for 15–20 minutes. Put aside.
In a saucepan, mix all the remaining ingredients together, cook on low heat until reduced and thickened.
Place the pork belly in a baking tray. Remove the skin, lightly score large diamond shapes onto the pork belly.
Pour the glaze over the pork belly. Add salt and pepper to taste.
Bake in the oven for 20 minutes at 180 degrees, or until the glaze is sticky and caramelised.
Serve with creamy mashed potato.