Name: Colin’s sticky barbecue pork belly recipe uses one unexpected ingredient
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6-8
Ingredients: 2 cups cola; 150ml barbecue sauce; 150ml tomato passata; 2 bird’s eye chillies (optional), chopped, plus extra, to serve; 100ml apple cider vinegar; 1 Tbsp onion powder; 1 Tbsp garlic powder; 1 Tbsp smoked paprika; 100ml soy sauce; 1 Tbsp Dijon mustard; Sea-salt flakes and freshly ground black pepper, to season; 1.5kg pork belly, skin on, sliced into 2-3cm thick strips; MACADAMIA BROCCOLINI; 3 bunches broccolini; 200ml buttermilk; 200ml extra virgin olive oil; 1 teaspoon chilli flakes (optional); Juice and grated zest of 1 lemon; 100g macadamias, chopped

Pork Belly is a favourite of Colin’s – and he’s not alone. Its rich, melt-in-your-mouth texture has earned its place as a family and entertaining favourite. The only downside? It can take hours to roast. But with Colin’s method, you’ll have tender, caramelised pork belly ready for dinner in a matter of minutes.

But what makes this sticky BBQ pork belly recipe better than most? The secret lies in its irresistible marinade, made with one unexpected ingredient: cola. Adding a deep, toffee-like sweetness that’ll help create that signature glossy finger-licking glaze. This sweet, sour, and smoky sauce will blow your socks off.

Served with some charred broccolini drizzled with a creamy buttermilk dressing, this dish takes weeknight dinner satisfaction to new heights.

Ingredients

2 cups cola

150ml barbecue sauce

150ml tomato passata

2 bird’s eye chillies (optional), chopped, plus extra, to serve

100ml apple cider vinegar

1 Tbsp onion powder

1 Tbsp garlic powder

1 Tbsp smoked paprika

100ml soy sauce

1 Tbsp Dijon mustard

Sea-salt flakes and freshly ground black pepper, to season

1.5kg pork belly, skin on, sliced into 2-3cm thick strips

MACADAMIA BROCCOLINI

3 bunches broccolini

200ml buttermilk

200ml extra virgin olive oil

1 teaspoon chilli flakes (optional)

Juice and grated zest of 1 lemon

100g macadamias, chopped

Method

Combine cola, barbecue sauce, passata, chilli (if using), vinegar, onion powder, garlic powder, paprika, soy and mustard in a saucepan on medium heat. Bring to boil. Gently boil to coating consistency. Season. Cool.

Add pork to cooled marinade. Toss to coat.

Preheat oven to 220°C fan-forced (240°C conventional). Line a large oven tray with baking paper and top with a wire rack. Arrange pork on rack, leaving 3cm between each strip. Cook for 30-35 minutes, turning once, or until caramelised, sticky and tender. Cover and keep warm.

Meanwhile, for Broccolini, bring a pot of lightly salted water to boil. Blanch broccolini for 30 seconds. Remove to a bowl of iced water. Cool. Shake off excess water. Refrigerate.

Combine buttermilk, oil, chilli (if using), juice and zest in a jar with a lid. Season. Shake until well combined.

As pork rests, add broccolini to a heated chargrill pan or heavy- based pan on high heat. Cook for 5 minutes, turning regularly, or until charred. Remove to a bowl. Toss through dressing, scatter over nuts.

Serve sticky pork with broccolini and extra chopped chilli (optional).

How do you cook pork belly on a barbecue?

While this recipe uses the oven, you can definitely cook pork belly on a barbecue, too. When using a barbecue, it’s all about balancing slow heat and caramelisation. Make sure your pork belly pieces are well coated in their marinade. Slow-cook it with the lid down first to render the fat, then move it to direct heat when it’s nearly done to crisp the edges.

What are common pork belly BBQ mistakes?

Rushing the process is a huge no-no when it comes to BBQ pork belly. Allowing ample time for the fat to actually melt is crucial. Further, making sure you don’t pop it on high heat too soon will prevent the glaze from burning.

Colin Fassnidge Chef

Colin brings his signature cheeky Irish flair to Better Homes and Gardens, joining the top-rating lifestyle program during its 30th anniversary year and becoming the latest ingredient in Australia’s favourite Friday night tradition.