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BBQ Braised Belly Pork recipe

BBQ Braised Belly Pork

Wayne Bowman, Head Chef at The Bridge at Mount Batten, shares the recipe for a very popular dish on the menu at both The Bridge and Turtley Corn Mill


  • 1.2kg belly pork
  • 20g salt
  • 50g Cajun seasoning
  • 300ml vegetable stock
  • 100g sweet chilli sauce
  • 100g smoky BBQ sauce


  1. Preheat the oven to 200°C/180°C fan.
  2. Rub the salt into the skin of the belly pork, then lightly dust over the Cajun seasoning.
  3. Place the meat into a high-sided tray, skin-side up, then pour the stock around the belly, being careful not to touch the skin.
  4. Place the tray into the oven for 2.5 to 3 hours. When cooked, the skin should crisp up and you should be able to pull the meat away with a fork – almost like pulled pork.
  5. Remove from the oven and leave to cool for 2 hours.
  6. In the meantime, combine the sweet chilli and BBQ sauces in a bowl and mix to create a deliciously sweet and sticky marinade.
  7. Once the belly pork has cooled, cut it into thick, finger-sized slices (do this skin-side down for the neatest slices), then arrange them skin-side up in a tray or ovenproof dish.
  8. When you are ready to serve, place the meat back into a hot oven (180°C/160°C fan) to heat up. After 15 minutes, open the door and pour the marinade over the top of the meat, then cook for a further 2 to 3 minutes.

To serve: Serve immediately while it’s sizzling hot, along with oven chips, a crisp salad and coleslaw for the perfect comfort food combination.

Chef’s tip: This is the kind of dish to cook when you really want to take your time over a meal. Save this recipe for a Sunday at home, when you want minimum effort for maximum results!

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