Sticky Pork Belly Strips in Cider Sauce

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A combination from heaven, with these juicy, tender pork strips and the sharp tang of the cider. Great with roasted spuds and fresh veg or salad and apple slaw… or just on their own.

Prep Time: 15 minutes

Cook time: 35 minutes

Serves: 4

Ingredients

6 pork belly strips
3 tbsp Jax Jerk Marinade*
2 tbsp peanut oil
1 tbsp sesame oil
250 ml dry cider
salt and freshly ground black pepper

Instructions

Preheat oven to 180.

Take your pork strips and rub in the Jax Jerk Marinade*, and leave for at least 30 minutes or cover and chill overnight if possible, turning the pork now and again.

In a large ovenproof frying pan, pour in both oils and when nice and hot place your pork in, you want to hear that lovely sizzle. Cook for 5 minutes each side, on a medium heat until nicely golden on each side.

Place in the oven and cook turning occasionally for 20 minutes

Carefully, remove from the oven and pour in the cider to deglaze the pan. Stir well, scraping all the flavour from the bottom of the pan and coating the pork in the cider and cook until the juices reduce by half.

Taste and season with salt and freshly ground black pepper.

SERVE : Cut your pork strips on a diagonal, drizzle with your sweet cider sauce.

*While stock lasts – Jax Jerk Marinade and Jax Hot Chilli Sauce are available to purchase from www.jaxhamilton.co.nz