Sticky pork belly rashers

These versatile rashers are first cooked in a barbeque sauce until melt-in-your-mouth tender and then grilled quickly to create a sticky finish.

Sticky pork belly rashers


  • 12 pork belly rashers (1.2kg) 
  • salt and pepper to taste
  • 15ml olive oil



  • 250ml Tomato Sauce
  • 250ml low-sodium soy sauce
  • 100ml runny honey
  • 15ml finely sliced fresh ginger 
  • 3 garlic cloves
  • 1 bay leaf
  • 100ml medium sherry
  • 15ml sweet chilli sauce
  • 2 pieces of star anise 
  • 250ml water 


1 Trim any excess fat off the belly strips and make sure the rind has been removed.  2 Mix the barbeque sauce ingredients in a pot, add the pork strips, and bring to the boil. Lower the heat and simmer the meat gently (stirring from time to time) for about 45 minutes or until tender.  3 Scoop the meat out of the sauce with a slotted spoon and allow to cool slightly. Increase the heat and reduce the sauce by half.   4 Brush the cooked pork belly rashers with some olive oil and grill in a preheated griddle pan until you get lovely char lines on both sides*. Baste with the reduced barbeque sauce until sticky; be careful not to let it burn. Once cooked to your liking, remove from the heat, season to taste with salt and pepper and serve immediately with your favourite sides. Fresh, warm bread rolls spread with creamy mayonnaise and topped with herby coleslaw are delicious but steamed rice and vegetables will work just as well!   The cooked pork belly rashers can be crisped over moderate coals or in the oven using a preheated grill.  Tip Precut pork belly rashers are mostly sold bone in. If you’re serving this sticky treat with bread rolls, remember to remove the bones or buy deboned rashers.