Ingredients

1 kg local pork belly

100ml bbq sauce

 1 tbsp hickrock seasoning

1 shot bourdon whisky

2 tbsp Worchester sauce

2 tbsp light soy sauce

1 tsp mixed spice

2 tablespoon mango chutney

1 tbsp sweet chilli dressing

50 ml kinnie

4 cloves minced garlic

1 medium sized onion finely chopped  

method

Mix all the ingredients together with a hand whisk expect the belly.

Place the belly in the oven dish and pour over the mixture.

Cover with tin foil and put in a convection oven and bake at 120®C.

Take out the oven and pour over all the juices and sauces in the pan .   Reduce on medium heat till consistency is thick .

If desired finish the belly on the barbiecueu.

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