Grilled Pork Belly with Tangy Barbecue Sauce
|1-1/2||kg||MONTEREY SKINLESS PORK BELLY, bone-in and sliced|
|2||pc||white onions, quartered|
|enough water to cover pork belly|
|1||pc||white onion, finely chopped|
|1||tsp||iodized fine salt|
|1 (800 g)||can||whole peeled tomatoes, pureed with juice|
|iodized fine salt and pepper to taste (optional)|
- In a medium stockpot, add pork, onions, peppercorns, garlic, bay leaf and water. Bring mixture to a boil then reduce to simmer. Cook pork belly until fork tender. Drain from liquid and let cool.
- Heat oil in a medium saucepan over high heat and sauté onion and garlic then season with salt and pepper. Cook onions for about 5 minutes or until tender. Season with chili powder and cook until fragrant or about 1 minute. Add tomatoes, water, sugar, and ketchup. Bring mixture to a boil. Reduce heat and simmer for about 1 hour, partially covered. Stir occasionally. Add more water if needed. Turn off heat then cool. Blend until smooth.
- In a saucepan, combine sauce mixture and vinegar. Let simmer then season with salt and pepper if desired.
- Brush pork with barbecue sauce then grill over medium heat until slightly charred. Serve with sauce on the side.
Makes 6 to 8 servings.