Organic Pork Belly Spare Ribs from rare-breed Organic Pigs. These ribs are perfect marinated, or grilled on the barbecue.
Ian, one of the farmers and owners here at Gazegill fancies himself as a bit of a pro in the kitchen... here is his recipe for Sticky Belly Pork Ribs.
- Plum or damson jam
- Bunch of Spring Onions
- Sesame Seeds
- Fresh Red/Green Chilli
- Dark Soy Sauce
- Rice Wine Vinegar (not essential, can use white wine instead)
- Olive Oil
- Chicken Stock
1 - Put some olive oil in a heavy pan on medium heat and add belly slices to pan, place lid on.
2 - Turn when browned ensuring any moisture is allowed to escape. As a guide, these need about 15 mins each side.
3 - Meanwhile, mix some Jam with 4-5 tbsp Soy Sauce, a glug of rice wine vinegar (or white wine), 50ml Chicken Stock, and mix to a runny, but sticky consistency.
4 - When Ribs are cooked, add sauce to Ribs in the pan and sprinkle over Sesame seeds. Ensure Ribs are all coated and cook for an additional further 20-30 minutes to allow the sauce to coat the Ribs.
5 - When cooked, add a liberal amount of chopped Chilli and Spring Onion.
6 - Serve and enjoy!
Tip: If you’d like to serve these on the Barbecue, allow the Ribs to cool after cooking, add the Chilli and Spring Onion, and reheat the Barbecue until piping hot.