This is an extremely taste laden and tender dish, sure to corrupt even the most ardent vegan.
Prep/cook time: 1 bottle of wine
6 pork belly strips
100ml Red wine vinegar
50ml Chimmichurri sauce (olive oil, chilli, and random herbs as a substitute)
1 Tbsp smooshed garlic
1 Tspn smooshed mustard seeds
Smokey BBQ stuff (either spice or liquid)
Slather some oil across the meat, then rub in the cumin.
Combine the red wine vinegar, chimmichurri, garlic, horseradish, and smokey stuff.
Coat the meat in the marinade, leave it for about half an hour.
Pop them in a glass dish and stick them in the oven at 180°C/350°F.
Turn them over after about 15 minutes.
All up it should take about half an hour.