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