Recipe: Pork Belly Strips

Andre Felicio is a passionate chef and restaurateur with Brazilian origins who has just released his first cookbook. BRAZA brings together a variety of authentic, traditional Brazilian dishes; heavily focusing on barbecue.

The emphasis is on simple ingredients that combine to create dishes that pack a flavour punch.

Today we share with you his recipe for Pork Belly Strips.

Pancetta fatiada
Serves 6–8

Believe it or not, this is delicious with the Brazilian rice.


2 lb 4 oz (1 kg) pork belly

1 tablespoon crushed garlic
2¼ fl oz (75 ml) honey
1 lime, juiced
2 tablespoons soy sauce
1 tablespoon olive oil
1 teaspoon smoked paprika
6 cloves
pinch of sea salt
pinch of cracked black pepper

2 tablespoons extra virgin olive oil
2 tablespoons honey
3 tablespoons soy sauce
1 lime, juiced
1 teaspoon flaked chilli



Cut the pork belly into ½ in (1 cm) strips.

In a separate bowl, combine the marinade ingredients and whisk well. Pour the marinade mixture over the pork belly, and refrigerate overnight.

To make the sauce, combine all the ingredients and whisk well.

Place the pork belly slices on the barbecue grill. Cook them for about 20 minutes on a low–medium heat, turning often. Keep a good eye on them, as they might catch on fire.

Cut them into smaller pieces, drizzle with the sauce, or simply dip each piece into the sauce.


BRAZA is available now for $45.00 from Angus & Robertson Bookworld, Booktopia and where all good books are sold.

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