PICNIC PORK BELLY STEW


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:

  1. Combine all ingredients in a braising pan. Simmer for 45 minutes to 1 hour using low heat. Cook until meat is fork tender.

Makes 5 servings.

Yield: 5 pieces/ 150 to 200 grams per serving.

Tip: Substitute pineapple juice with San Miguel beer, reduce until sauce thickens.  


More Madalicious Things For You

By supplying the information via this form and clicking the "I Accept" button, I affirm that I have read, understood and hereby accept the terms of the San Miguel Food Group Website Privacy Statement and Data Privacy Policy and that I hereby consent to the collection, storage, and processing by the San Miguel Food Group and any third party it authorizes, including its affiliates and their respective officers, employees, agents, representatives and personnel of such information disclosed.