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1-1/2 kg MONTEREY SKINLESS PORK BELLY, bone-in and sliced
2 pc white onions, quartered
1 tbsp peppercorns
4 cloves garlic, crushed
1 pc bay leaf
enough water to cover pork belly
1 pc white onion, finely chopped
3 cloves garlic, minced
1 tsp iodized fine salt
1/2 tsp pepper
1-1/4 tsp chili powder
1 (800 g) can whole peeled tomatoes, pureed with juice
3/4 cup water
1/4 cup brown sugar
1/4 cup tomato ketchup
2 tbsp cider vinegar
iodized fine salt and pepper to taste (optional)


  1. In a medium stockpot, add pork, onions, peppercorns, garlic, bay leaf and water. Bring mixture to a boil then reduce to simmer. Cook pork belly until fork tender. Drain from liquid and let cool.
  2. Heat oil in a medium saucepan over high heat and sauté onion and garlic then season with salt and pepper. Cook onions for about 5 minutes or until tender. Season with chili powder and cook until fragrant or about 1 minute. Add tomatoes, water, sugar, and ketchup. Bring mixture to a boil. Reduce heat and simmer for about 1 hour, partially covered. Stir occasionally. Add more water if needed. Turn off heat then cool. Blend until smooth.
  3. In a saucepan, combine sauce mixture and vinegar. Let simmer then season with salt and pepper if desired.
  4. Brush pork with barbecue sauce then grill over medium heat until slightly charred. Serve with sauce on the side.

 Makes 6 to 8 servings.


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