The weather is still unsettled,this morning started bright enough but the rain returned by 10. Another day in the cabin with little to do in the way of projects,I'll have to start another.
Getting restless I decided to make an early dinner there just being me here until Tuesday.
I bought some belly pork strips a few days ago and decided to look for a recipe for them
. I found an interesting but simple one from Delia queen of the kitchen. Belly pork strips in a barbecue sauce is the dish and I was very pleased with the outcome,served with chips and garden peas in was very tasty indeed.
I make a lot of sauces but for some reason I have never made a barbecue sauce before, it was simple and a great success. Here is the recipe I am off to wash the dishes.

+Collection: Pork.

3 lb (1.35 kg) belly pork, trimmed and cut into 8 thick strips (trimmed weight 2 lb 8 oz/1.15 kg)
1-2 tablespoons olive oil
1 medium onion, chopped small
freshly milled black pepper
For the sauce:
5 tablespoons dry cider or wine
5 tablespoons Japanese soy sauce
1 heaped tablespoon tomato purée
1 heaped teaspoon ground ginger
1 fat garlic clove, crushed
1 tablespoon light soft brown sugar
Pre-heat the oven to gas mark 6, 400°F (200°C).
Method
First of all, make sure the strips of belly pork are absolutely dry by patting them with kitchen paper.

Then rub each one all over with olive oil and season with freshly milled pepper (but no salt because of the sauce).
Now pop them into the roasting tin, tucking the chopped onion in among them and sprinkling them with a few more drops of oil. Place the tin on the highest shelf in the oven and let them cook for 30 minutes.
Meanwhile, make up the barbecue sauce simply by whisking all the sauce ingredients together until blended thoroughly.

When the pork has been cooking for 30 minutes, pour off any excess oil from the roasting tin, then pour the barbecue sauce over the pork and cook for a further 25 minutes, basting frequently.
I had half the amount of meat so scaled down the quantities accordingly