BBQ Rum & Coke Pork Belly
Recipe type: Main
  • 2-3 kg Pork Belly
  • 2-2.5 liters Coca Cola
  • 2 Star Anise
  • 3 Cinnamon sticks
  • ½ bunch Coriander leaves
  • 2 Green Chillies (sliced)
  • 500 g Sugar
  • 500 ml Malt Vinegar
  • 2 Red Chillies
  • 200 ml Tomato Sauce
  • 200 ml HP Sauce
  • 100 g Horseradish (creamed)
  • 100 ml Dark Rum
  1. Preheat oven to 180 C. Place pork in a large flameproof roasting dish. Add Coca Cola to cover pork. Add star anise and 1 cinnamon stick. Heat dish on stove until liquid is simmering. Place in oven and cook for 2 to 2½ hours util pork is very tender. If necessary add a little boiling water to top up the liquid, otherwise the skin will burn. Remove pork from liquid. Discard liquid.
  2. While pork is cooking, combine sugar with enough water to make a think paste. Cook in a saucepan on medium heat until golden. Remove from heat and add 2 cinnamon sticks, chillies and malt vinegar. Cook until mixture has reduced to the previous consistency, Stir in tomato and HP sauces and continue to cook and reduce again. Add horseradish and rum and allow to cool.
  3. Slice pork into 3 cm wide 'rashers'. Place in a large dish, cover with marinade and cling film and refrigerate for 2-3 hours.
  4. Cook pork on covered charcoal barbecue for 10-15 minutes, basting occasionally, or in oven at 200 C, covered. Serve with sliced green chillies and coriander.
Recipe by Craig Cooks at