The Red Tractor Hamper Challenge:
Oven Baked BBQ Pork Belly Slices
The Red Tractor Hamper Challenge: Oven Baked BBQ Pork Belly Slices
I was lucky enough to receive a rather magnificent hamper recently, filled with Red Tractor goodies such as beef, lamb, pork belly slices, chicken breasts, rhubarb, cabbage, onions, celeriac, potatoes, rapeseed oil, cream, flour, sugar, beer, butter, cheese and milk……and, I am sure I’ve missed some ingredients off the list! The hamper was sent to me as part of a challenge to live of Red Tractor ingredients for a week, and with a chance to win a wonderful break for two people in a top UK hotel. As I am an AVID supporter of British produce, I was delighted to accept the challenge and I began some serious menu planning. I had to pop most of the meat into the freezer and I dealt with the fresh vegetables first…….I DO have a vegetarian recipe to share with you all in another post, but I thought I would share this recipe for Oven Baked BBQ Pork Belly Slices first, as it would make a wonderful weekend supper dish for all the family. I served these delightfully sticky Red Tractor British pork belly slices/strips with home-made celeriac and carrot coleslaw and some baked spuds with British butter, and the meal was wolfed down by my family.
The Red Tractor Hamper Challenge: Oven Baked BBQ Pork Belly Slices
This recipe is simplicity itself, it’s just a case of whizzing up the barbecue style sauce and then spooning it over the pork belly slices before oven baking them for about forty-five minutes. I served my delicious baked pork belly slices with some coleslaw, made with the celeriac, carrot and onions that were in my hamper. The baked spuds were also served with some wonderful British butter, and as you can see from the photos, it was a veritable indoor barbecue feast! The whole meal with the exception of SOME of the sauce ingredients, was prepared using Red Tractor ingredients and produce, and I was so proud and pleased to be flying the British food flag. I have not shared my recipe for the coleslaw here yet, but I will do soon, but it was loosely based on a recipe I discovered on the British Carrots website here: Carrot and Celeriac Remoulade Recipe. I tweaked the recipe by adding an onion, omitting the parsley and using English mustard in the remoulade style sauce.
Carrot and Celeriac Remoulade Recipe
Today I am in the kitchen baking with some of my other hamper ingredients, so watch out for my second Red Tractor recipe and a few baked treats, as well as my lovely vibrant vegetarian recipe too. Why is Red Tractor so important to me? Well, here are a few reasons why I always look out for the logo on all produce when I go shopping:
What is Red Tractor Assurance?
Red Tractor is a food assurance scheme which covers production standards developed by experts on safety, hygiene, animal welfare and the environment amongst other things. The Red Tractor logo on pack means your food or drink has met these responsible production standards and is fully traceable back to independently inspected farms in the UK.
Who runs the Red Tractor Scheme?
Red Tractor Assurance is a small organisation, and its administrative costs are met by assurance fees and licence payments from farmers and food companies. We are owned by the entire food industry but we operate independently on a not-for-profit basis, with an independent chairman in charge of our affairs. This enables us to benefit from a wide range of experience and expertise without giving any one organisation or link in the supply chain undue influence.
We trace it, so you can trust it.
We all want to know that the food we are buying is safe and this only comes from knowing where the raw ingredients come from and the standards to which they are produced, which is why all suppliers in the Red Tractor food chain are inspected and certified by an independent professional body. The Red Tractor certifies that food has been produced to independently inspected standards right across the food chain – from farm to pack.
The Red Tractor Hamper Challenge: Oven Baked BBQ Pork Belly Slices
I hope you will enjoy my Oven Baked BBQ Pork Belly Slices recipe if you try it, and don’t forget you can see what all of the other bloggers have made by looking out for the hash tag #RTchallenge on twitter and by following the Red Tractor account here: @RedTractorFood as well as on Facebook too. Have a wonderful weekend, and I will be back with more recipes as well as some exciting news about a journey I am about to embark on soon…….see you later, Karen
Oven Baked BBQ Pork Belly Slices
Print recipe
| Serves | 4 |
| Prep time | 10 minutes |
| Cook time | 45 minutes |
| Total time | 55 minutes |
| Meal type | Lunch, Main Dish |
| Misc | Child Friendly, Serve Hot |
| Occasion | Barbecue, Casual Party |
| Region | American |
| By author | Karen S Burns-Booth |
Ingredients
- 475g British pork belly slices
Sauce
- 4 tablespoons tomato ketchup
- 2 tablespoons brown sugar
- 1 tablespoon liquid smoke, or ready-made barbecue sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon rapeseed oil
- 1 tablespoon cider apple vinegar
- 1 tablespoon soy sauce
- 1 teaspoon English mustard
- 1 teaspoon garlic granules
- 1/2 teaspoon ground ginger
Note
A cheap and cheerful way of serving pork belly slices/strips that won't break the bank and will appeal to all the family; these oven baked BBQ style pork strips are perfect for any mid-week family meal and as they are cooked in one dish, there is not much washing up either! Serve with baked potatoes and coleslaw for a tasty and easy meal.
Directions
| Step 1 | Pre-heat oven to 2225C/450F/Gas mark 7. |
| Step 2 | Make the sauce by whizzing all the ingredients together in a blended, or by adding the to a jam jar and shaking them well, so they all amalgamate. |
| Step 3 | Wipe and dry the pork belly slices/strips and the lay them in an oven-proof dish. Spoon the sauce over them to coat and turn the slices over so they are coated on both sides. |
| Step 4 | Cook in the pre-heated oven for 45 minutes, turning them around in the sauce regularly, or until they are cooked, crispy and are slightly charred around the edges - the fat should be crispy too. |
| Step 5 | Serve immediately with the sauce spooned over them; serve with baked potatoes and coleslaw. |
The Red Tractor Hamper Challenge: Oven Baked BBQ Pork Belly Slices
NB: You’ll find the Red Tractor logo on a huge range of products, from meat, poultry, fruit, vegetables and dairy products to flour, sugar and even beer. Look out for it in all the major supermarkets, on hundreds of your favourite brands and on a growing number of restaurant menus. When you know where to look, it’s easier than ever to find Red Tractor food and drink. The logo will appear in a variety of positions. It could be on the front, back or side of the pack.
Disclaimer: I received a hamper or Red Tractor ingredients in order to take part in this recipe and menu challenge for bloggers; however, as I am an avid supporter of Red Tractor and its ethics and values, I am happy to share these posts with my readers by way of promoting British produce.
Red Tractor Hamper
Elizabeth says
Goodness me this sounds superb! yes please!!! What a fantastic challenge too 🙂
Karen Burns-Booth says
Thanks Elizabeth! And wonderful British ingredients too…….K xx
Anneli Faiers says
That looks so delicious! You have made my tummy rumble. I am definitely going to make this one xx
Karen Burns-Booth says
Thanks Anneli – it was so easy and tasted DIVINE too = win win!
anna@annamayeveryday says
How funny, we made barbecued ribs yesterday along the same lines. I must say, your pork belly looks delicious!
Karen Burns-Booth says
It was the weather for it wasn’t it Anna? All gone now sadly, back to rain…….
Bintu @ Recipes From A Pantry says
This is the sort of hamper that would rock my OH’s world and then some and pork belly is one of my fav cuts. Especially served with some coleslaw like you did. Looks lush Karen.
Karen Burns-Booth says
Thanks Bintu! It was a FAB hamper and the meat element in it was very generous too!
Trevor "The Burger Nerd" Davis says
OMG. The pork belly looks outstanding and may stomach is grumbling. The slaw looks great too and I’m sure it paired up well with the pork. Thanks for sharing this recipe and for making me even more hungry 🙂
Karen Burns-Booth says
Thanks Trevor! The slaw made a great accompaniment!
Louisa Foti says
Yummy scrummy, they look to die for! I’m pinning your barbecue marinade recipe, sounds spot on delish. Here’s hoping for a barbecue summer eh!
Karen Burns-Booth says
Thanks Lou! The marinade -cum – sauce recipe turned out so well!
Couscous & Consciousness says
What an amazing hamper of goodies – I am more than a little bit of jealous!! I have to say I would have started with the pork belly too – it’s one of my favourite things in the world, and this looks utterly delicious.
Karen Burns-Booth says
Thanks C & C! I was delighted at the contents of the hamper and I have made SO much from it already! More recipes to come soon……K
Helen says
im just wondering how i work out the calories for these meals im new to this…or is this not part of the 5.2 diet?
Karen Burns-Booth says
Hi Helen, this is not a 5:2 diet recipe, but I can tell you the calorie count is about 600 calories per portion. Karen
rebecca nisbet says
love pork belly!
Heather says
This was delicious! And so easy to make, definitely a recipe worth keeping on hand.
Karen Burns-Booth says
THANKS so much for letting me know Heather!
Stuart says
I’ve made this several times now and I love it! It’s far too good and I don’t want to share, but my 2 year old loves it too, she steals from my plate
Karen Burns-Booth says
THANKS for letting me know Stuart and I am so pleased that this is a hit!
Paul says
Thanks for the recipe, I was surprised how tender the pork belly was after cooking for 45 mins at that temp, but it was melt-in-the-mouth.
I forgot to add the ginger, but I don’t think anyone would ever notice as it was super tasty
Karen Burns-Booth says
That’s brilliant Paul, I’m so pleased this recipe worked for you – it’s a favourite in our household and is also good when cooked on the BBQ too. Karen
Emma says
Really loved this, I’m making it for the second time tonight for my parents!
Karen Burns-Booth says
I am so pleased Emma, it is a wonderful recipe and we all love it here too!
Jacquie says
Do I need to cut the rind off or can I score it in the hope of a bit of crackling?
Karen Burns-Booth says
I score it and always manage some crackling Jaquie!
Herpa Derp says
2225c degrees seems a bit steep does it not? Might burn just a bit more than desired
Karen Burns-Booth says
It’s the temperature that I cook these at, but if you think your oven is too hot at 225C, then by all means reduce it to 200C.
Herpa Derp says
Methinks you didn’t read my comment correctly, heh