Pork!

Pork IS The Meat! Pork chops, bacon, gammon, Pork Roti, sausages of nearly endless variety. Pork is the King of Meats! We wanderred off to A&R's Sunday afternoon to drink 5 bottles of cheap bubbly wine (at least what I brought was!) and assist in the preparation and cooking of a quantity of pork belly meat. I know of this thru study of wild hogs and the butcherie of pork. Yes! A sharp thin bladed knife 6" - 8", slip it under the tough pork skin on the back, proceed to pull thru the meat pressing down as you go under the skin, the shoe leather comes off leaving the precious white pork fat. Remove it entirely, do NOT throw this away! You can render this for the fat in a skillet over a medium fire and use the resultant for bisquits, fring or sauteing of meats, fish. Great stuff pork fat. The we cut the belly across the grain of meat to make steaks 1" thick and 8" long. Small bones remained which was fine. Salt, pepper and lemon juice then wrapped in aluminum foil and placed over the BBQ fire at about 350 degrees. The packages each contained about 3 such steaks and took about 1.5 hrs to pre-cook. Remove from the fire, unwrap and now drench with the following sweet/sour BBQ sauce.
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Sweet and Sour BBQ Sauce

Catsup, Tomato Sauce, Tomato Puree 2 cups
4 cloves of garlic minced
White Wine vinegar 1/2 cup
1/2 cup sugar, marmalade, brown sugar or molasses, jam (you can be very creative here!)
1/4 cup lemon juice
1 Tablespoon salt
1 Teaspoon black pepper
1 - 4 hot peppers finely chopped, watch it!

Combine all and mix thouroughly.

Dredge your pork steaks in the sauce, both sides and place on the medium BBQ fire. Cook, turning every few minutes til browned and the sauce carmellized. DO NOT BURN!

Remove the meat from the grill and allow to rest 10 minutes before serving.

This recipe s also good with chicken breasts, lamb chops, pork chops.