PORK BELLY MEAT POPS. frugal, easy, versatile option for toddlers and the elderly

Pork Belly Strips turn into handheld meat pops in this thrifty, easy tasty recipe...

Hand-held Pork Belly Meat Pops with BBQ Sauce 'Rather nice for bargain pork'

It's only occasionally that pork belly strips will go on sale at just over £2 for 500gm in a supermarket like Sainsbury's but even when not selling at such an attractive price, pork belly is a bargain protein.

It's also - when treated right - healthy, and if you're suffering from low Vitamin D, one of the few foods that helps increase it.  

67goingon50 has posted pork belly slices before; this newer version is very easy though it requires some planning.  The strips are poached in water to tenderise the flesh and release some fat.  Then is it is bathed in a punchy sauce, roasted in an air fryer or oven and served with extra sauce.  Voila: hand-held pork pops!

If you'd rather not have any fat at all, or if very tender pork is required (for oldies, say, or toddlers) double the poaching time until the pork is ultra-tender.  Remove fat, pop a skewer into the meat and proceed as described...but reduce cooking time by a third.  

Cost: £2.50-£4, depending on supermarket

Serves: 3-4

Ingreds:

500 g belly strips separated

One clove of garlic

One slice of ginger

Enough water or stock to generously cover

couple of spring onions or small white onion 

Marinade: 

1/3 - 1/2 cup ketchup  

2 to 3 tbsp soy sauce

2 to 3 tbsp sugar

1/3 tsp dried ginger

Pinch chilli flakes

Tabasco or hot chilli sauce (opt)

Garnish:

Crisp lettuce leaves eg baby gems or iceberg

Halved baby or sliced large tomatoes 

Method:

1. Place pork strips in one layer in a pan; cover with water, add garlic, ginger and onion; bring to a boil, turn heat down to med-low; partially cover; simmer half an hour or, for ultra-tender almost falling apart meat, an hour
2. Combine marinade ingredients; taste, season; set aside
3. When meat is poached to your liking, drain; remove fat if you wish; submerge meat slices in sauce then place on a wire rack until ready to cook
4. OVEN: preheat to 160C, 325F, gas 3; layer meat on a rack in a roasting tray lined with greaseproof paper; brush generously with sauce; bake 45mins, halfway through turn strips over; brush again; sprinkle with sesame seeds  
5. AIR FRYER: heat to 170C; line air fryer tray with foil or greaseproof paper; bake 15 mins; turn pork strips over; brush with sauce; sprinkle over sesame seeds; air fry another 10-15 mins 
6. (The finished product should have slightly black edges and crispy fat) 
7. Arrange on a bed of lettuce leaves; dollop a bit of sauce over; serve with  remaining sauce 

Comments:

'Rather nice for bargain pork; these would be nice in a thinner, similar sauce over rice, mash or pasta.' Retired writer

Tips:

If you want to take your chances on the tenderness of the pork belly strips, you can skip the poaching step and start straight away with the marinade.

Please leave a comment in the box below

This recipes has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.