BBQ pork belly lollipops

Sticky, smoky pork belly lollipops glazed in homemade BBQ sauce and finished with crispy bacon and fresh herbs.

Cut:
  • Portions: 4
  • Prep: 10 minutes
  • cook: 45 minutes

Ingredients

For the pork

  • 800 g boneless pork belly rashers, skin removed
  • 1 tsp (5 ml) smoked paprika
  • 1 tsp (5 ml) brown sugar
  • Pinch of chilli flakes
  • Salt and black pepper
  • Bamboo skewers, soaked for 30 minutes, or metal skewers

For the BBQ sauce

  • 1 C (250 ml) tomato sauce
  • 3 Tbsp (45 ml) brown sugar
  • 2 Tbsp (30 ml) apple cider vinegar
  • 2 Tbsp (30 ml) Worcestershire sauce
  • 1 Tbsp (15 ml) soy sauce
  • 1 tsp (5 ml) smoked paprika
  • 1 tsp (5 ml) garlic powder
  • 1 tsp (5 ml) onion powder
  • Salt and black pepper

For the bacon crumble

  • 250 g diced bacon

To serve

  • Small bunch fresh coriander, roughly chopped

Method

For the pork:

Prepare the coals on the braai to a medium heat. In a mixing bowl, combine the pork belly rashers with the smoked paprika, brown sugar, chilli flakes, salt and pepper. Mix well to coat evenly. Roll each rasher tightly into a spiral and thread onto a skewer to form a lollipop shape. Repeat with all the pork.

For the BBQ sauce:

In a bowl, mix together all the BBQ sauce ingredients until well combined. Set aside.

For the bacon crumble:

Place the diced bacon in a cold frying pan, then set over medium heat. Cook for 8–10 minutes, stirring occasionally, until the bacon fat has rendered and the bacon is very crisp. Remove and drain on kitchen paper. Finely chop to make a crumble to garnish with.

To braai the pork:

Place the pork lollipops on the braai and cook for 30–35 minutes, turning frequently and brushing generously with the BBQ sauce as they cook, until sticky, caramelised and cooked through.

To serve:

Arrange the pork belly lollipops on a serving platter, sprinkle with the crispy bacon and garnish with fresh coriander.

Serving suggestion: Serve as a braai starter, or alongside creamy coleslaw and garlic bread for a full meal.