The suns out, the air is warm so let’s get ready for the Summer Barbecue season. This is what I planned when I went shopping with a list of ingredients to prepare and test ready to share with you. But, the good old British weather has other plans, it’s cold and wet again.
Now I have all the ingredients in my fridge, therefore I’m still going to prepare them over the coming weeks and cook them on my indoor griddle plate, second best to the barbecue but similar results and cooking times.
I really enjoy meat cuts that can be marinated in a sauce and then cooked quickly on the grill giving them a moist consistency and extra flavour.
Today I am sharing with you Pork Belly Strips marinated in a homemade barbecue sauce, but you could equally use this method with other pork cuts or chicken breasts or thighs. I have not tried with fish, but would probably wrap fish in foil rather than placing straight on the grill.
I served mine with Butternut squash which I cooked on the griddle (5 minutes each side), green rocket salad and my homemade creamy coleslaw.
Low Carb Barbecue Pork Belly Strips
Barbecue Marinated Pork Belly Strips, ready to cook on your BBQ.
- 12 Pork Belly Strips (2 per person)
- 2 Tbsp Olive Oil
- 1 Medium Onion - finely chopped
- 2 Tbsp Tomato Puree
- 1/2 Tsp Chilli Paste
- 2 Cloves Garlic - finely chopped
- 2 Tsp Fennel seeds - lightly crushed
- 1/2 Tsp Cayenne pepper
- 1 Tsp Cumin powder
- 1 Can Chopped tomatoes
- 2 Tbsp Cider vinegar
- 1 Tbsp Sweetener
- 1 Tsp Salt
In a heavy bottomed pan, heat olive oil and add the onions. Cook for a couple of minutes and then add 2 tablespoons water and the tomato puree and simmer for another 2 minutes.
Add the rest of the ingredients, mix everything together, bring to the boil and cook for about 15 minutes.
Cool down slightly before blitzing in a food processor.
Lay the pork strips out in a baking tray and smother with the barbecue sauce. (I used half the sauce and retained the rest to serve as an accompaniment). Turn them over to ensure they are fully covered in the sauce and place in the fridge to marinade for at least an hour. Overnight would be better as the longer you leave them in the marinade the deeper the flavour will penetrate the meat.
When grill is hot, place ribs on barbecue or grill plate. They will take 5 to 7 minutes each side.
Serve with grilled butternut squash, salad and coleslaw.
Coming soon......my quick creamy homemade coleslaw.
Nutrients per serving
Fat (g). 23
Net carbs. (g). 3
Protein (g) . 24