Pork Belly Kebabs

 

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We recently had a kebab cook off ¬†as a team building exercise which was loads of fun! Being a competition I immediately started researching for something different, something fresh and unique to blow the competition away. (Im not competitive at all *coughs*) Anyway…. I came across these kebabs on the Food24 website and the ingredients immediately stood out for me. Our team agreed and so we went about preparing these little beauties and braaied (barbecued) them. Constantly basting with the marinade.

I was nervous about cooking the pork belly in a new way as I have only ever slow cooked pork belly. But they turned out beautifully and the soy, honey, ginger, garlic, chilli flavours worked SO well with this cut! My husband said it was the best kebab he has ever had. I think he might just be very excited that I have started cooking properly again after a few months off! But they were really good!

Definitely use the reduced sodium or light soya as they can be quite salty if you don’t.

oh, and I know you are wondering… yes – we WON!

  • 1kg pork belly, bone and skin removed but with some fat left
  • 8-10 kebab sticks

For the Marinade:

  • 150ml reduced salt or light soy sauce
  • 100ml water
  • 3 cloves garlic, mashed
  • 3 Tbsp Honey
  • 2 Tbsp sesame oil
  • 1 thumb fresh ginger, peeled and finely grated
  • 1 fresh chilli, chopped (optional)
  • 1 lemon grass stem, bruised

For garnish:

  • Chopped spring onions and toasted sesame seeds

 

Method:

Slice the pork belly in 1cm thick and 5cm long slices.
Make the marinade by whisking all the ingredients except the lemon grass stem.
Pour the marinade over the pork belly, add the lemon grass stem and let it marinate in the fridge for at least 6 hours or overnight.
Remove the pork from the marinade and thread the strips on the kebab sticks.
Grill on a griddle pan or on the barbecue turning on each side until cooked through. Garnish with the chopped spring onions and the toasted sesame seeds.

 

 

Photo and recipe from Food24.com

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