GRILLED PORK BELLY WITH TANGY BARBECUE SAUCE

Ingredients:

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 (laurel)
		enough water to cover pork belly

2	tbsp	cooking oil
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
1/8	tsp	iodized fine salt
1/4	tsp	pepper

Procedure:

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.
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.
In a saucepan, combine sauce mixture and vinegar. Let simmer then season with salt and pepper if desired.
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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