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Ingredients:
| 1 | kg | MONTEREY PORK BELLY, sliced into portions |
| 1 (185 mL) | bottle | prepared barbecue sauce |
| 2 | cups | pineapple juice |
| 1 | tbsp | thyme |
| 1 | tbsp | rosemary |
| 2 | cups | tomato sauce |
| 1/2 | cup | honey |
| 1 | tbsp | chili powder |
| 2 | cups | water |
Procedure:
Makes 5 servings.
Yield: 5 pieces/ 150 to 200 grams per serving.
Tip: Substitute pineapple juice with San Miguel beer, reduce until sauce thickens.
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