BBQ Pork Belly Lollipops
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4
- Category: braai
- Method: braai
- Cuisine: South African
Description
Sticky, smoky pork belly lollipops glazed in homemade BBQ sauce and finished with crispy bacon and fresh herbs.
Ingredients
Pork
800 g boneless pork belly rashers, skin removed
1 tsp (5 ml) smoked paprika
1 tsp (5 ml) brown sugar
Pinch of chilli flakes
Salt and black pepper
Bamboo skewers, soaked for 30 minutes, or metal skewers
250 g diced bacon
BBQ Sauce
1 C (250 ml) tomato sauce
3 Tbsp (45 ml) brown sugar
2 Tbsp (30 ml) apple cider vinegar
2 Tbsp (30 ml) Worcestershire sauce
1 Tbsp (15 ml) soy sauce
1 tsp (5 ml) smoked paprika
1 tsp (5 ml) garlic powder
1 tsp (5 ml) onion powder
Salt and black pepper
To Serve
Small bunch fresh coriander, roughly chopped
Instructions
Pork
Prepare the coals on the braai to a medium heat.
In a mixing bowl, combine the pork belly rashers with the smoked paprika, brown sugar, chilli flakes, salt and pepper. Mix well to coat evenly.
Roll each rasher tightly into a spiral and thread onto a skewer to form a lollipop shape. Repeat with all the pork.
BBQ Sauce
In a bowl, mix together all the BBQ sauce ingredients until well combined. Set aside.
Place the chopped bacon in a cold frying pan, then set over medium heat. Cook for 8-10 minutes, stirring occasionally, until the bacon fat has rendered and the bacon is very crisp. Remove and drain on kitchen paper. Finely chop to make a crumble to garnish with.
Pork cont.
Place the pork lollipops on the braai and cook for 30-35 minutes, turning frequently and brushing generously with the BBQ sauce as they cook, until sticky, caramelised and cooked through.
To Serve
Arrange the pork belly lollipops on a serving platter, sprinkle with the crispy bacon and garnish with fresh coriander.
