The Best Pork Belly Rashers

phoodie.com.au

Veronica Petelin

Life’s my beach.

1.1 kilos Pork Belly (Rashers)

4 tablespoons Maple Syrup

4 tablespoons Soy Sauce

2 tablespoons Honey

3 tablespoons BBQ sauce

2 tablespoons Extra Virgin Olive Oil

Enough water (from the tap / cooled in kettle) to ensure sauce doesn’t burn – I never measure! I just make sure throughout the cooking process there is always some liquid in the base of the pan. So to start off you may want to pour in enough to have about 1cm depth of liquid in the pan, as it evaporates and the meat cooks you can top it up little by little, you always want to make sure the base of the pan is not dry *** BE VERY CAREFUL WHEN POURING WATER IN THE PAN DURING THE COOKING PROCESS AS WHEN THE WATER HITS FAT / OIL IT CAN SPIT *** Enough water (from the tap / cooled in kettle) to ensure sauce doesn’t burn - I never measure! I just make sure throughout the cooking process there is always some liquid in the base of the pan. So to start off you may want to pour in enough to have about 1cm depth of liquid in the pan, as it evaporates and the meat cooks you can top it up little by little, you always want to make sure the base of the pan is not dry *** BE VERY CAREFUL WHEN POURING WATER IN THE PAN DURING THE COOKING PROCESS AS WHEN THE WATER HITS FAT / OIL IT CAN SPIT ***

Directions at phoodie.com.au

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