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" It isn\u2019t easy to find good pork belly recipes but we figure you\u2019re looking for an easy, crispy pork belly recipe you can whisk up midweek. Here it is\u2026 Serves: 4 Prep: 20 mins Cook: 2\u00BD hrs Nutrition per serving: 850 kcals, 60g fat, 20g sat fat, 47g carbs Ingredients \u2022 700g/1\u00BDIb piece of belly pork, skin scored \u2022 \u00BDtbsp of olive oil \u2022 200g/7oz white or brown basmati rice For the barbecue sauce: \u2022 3tbsp tomato ketchup \u2022 1tbsp white wine vinegar \u2022 juice of 1 lemon \u2022 1tbsp runny honey \u2022 pinch of chilli flakes \u2022 1tbsp brown sugar \u2022 2tbsp olive oil 1. Pre-heat oven to gas mark 6/200\u00B0C (180\u00B0C in a fan oven). Rub olive oil over skin of belly pork. Then rub in sea salt so it gets into cuts. Sit pork in roasting tin, put in oven and cook for 30 mins, or till skin is golden and crispy. 2. Mix together barbecue sauce mixture and season with sea salt and freshly ground black pepper, taste and adjust as necessary, adding a little more vinegar or sweetness, if needed. Pour all over belly pork and add 5-6tbsp of water to tin. Stir to incorporate barbecue sauce. Reduce oven to gas mark 3/170\u00BAC (150\u00B0C in a fan oven) then cover roasting tin with foil. 3. Put back in oven and cook for about 1\u00BD-2 hrs, basting halfway through. Remove from oven and let it sit, covered, while you prepare rice. Tip rice into pan and cover with water. Season with salt and cook, covered, for about 10-15 mins till tender (longer if you are cooking brown rice). Drain rice if needed, then put into serving bowl. Slice belly pork into squares or strips and serve with rice and a simple green salad on the side. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.prima.co.uk/all-recipes/healthy-recipes/a31962/crispy-barbecue-belly-pork-recipe/>