Crisp Pork Belly with Bacon Wrapped Pears
These pears are a great source of protein from the pork belly and bacon and nutrients like vitamin C from the pears.
Serve these pears with a nice simple arugula salad.
- 32 ozs Pork belly (with rind)
- 2 Tbsps Canola oil
- 1 onion (finely chopped)
- 2 cloves garlic cloves (finely chopped)
- 2 Tbsps vegetable oil
- ⅞ cup Ketchup
- ¼ cup Cider vinegar
- ½ cup brown sugar
- ¼ cup Worcestershire sauce
- 1 tsp Chili powder
- 4 ½ cups Green beans (trimmed)
- 1 sprig Savory
- 2 Pear
- 12 rashers Bacon
Preheat the oven to 400°F.
Slice the rind of the pork belly with a sharp knife and season with salt and pepper. Place the pork and canola oil in an oven-proof dish and bake for 50-60 minutes until crispy, brushing the rind with salted water from time to time.
For the barbecue sauce, briefly fry the onion and garlic in vegetable oil until translucent. Add the ketchup and vinegar and a little water. Stir in the sugar, Worcestershire sauce, chili powder, salt, and ground black pepper and bring to the boil.
Simmer gently on a moderate heat, half-covered, for around 15 minutes, stirring occasionally, until it reaches the desired consistency.