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
- Chopped spring onions and toasted sesame seeds
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
I recently received the Jamie Oliver 15 minute meals book as a gift. What a gift!! I am loving the quick and more importantly healthy recipes that are in it and they are all just packed with my kinds of flavour! I will be trying and testing and blogging the good ones for you. I tried this one last night. I was a bit worried about steaming buns and steaming chicken (!!) as I had never done that before but it was so exciting to see how it all just worked!
I used portobellini mushrooms as I couldn’t get to the right shop to get the mixed mushrooms, but they worked beautifully. I laid it all out in the steamer and in the small bowls (see the definition of Dim Sum below) and my family tucked in! We loved it J
You do need one of these bamboo steamers though – it’s essential!
For the Coconut Buns
1 x 400g tin of coconut milk
2 coconut milk tins (500g) of self raising flour, plus extra for dusting
For the Chicken, pickle & garnishes
2 x 200g skinless chicken breasts
140g mixed mushrooms
3 tbsp hoi sin sauce, plus extra to serve
200g tenderstem broccoli
1 Tbsp soy sauce
1 Tbsp rice or white wine vinegar
½ a bunch of fresh coriander
3 Tbsp sesame seeds
1 – 2 fresh red chilies
- Pour the coconut milk into a food processor with 2 heaped tins worth of self-raising flour and a good pinch of salt, whiz to a dough, then tip on to a flour dusted work surface. Roll the dough into a sausage shape, cut into 8 even sized pieces, then place each one into a double-layered muffin case, and squeeze those into one layer of the steamer. Pour 5 cm of boiling water into a large wok or on top of a medium saucepan. Put the basket of buns on top with the lid on and leave to steam hard.
- Cut the chicken into 1cm strips and toss in a bowl with the roughly torn mushrooms, hoi sin sauce, juice of ½ lime and a pinch of salt. Mix with your hands.
- Tip the chicken and mushroom mixture into the second steamer basket along with the trimmed broccoli and pop underneath the tray of buns for 5 minutes until cooked through.
- Peel the cucumber into ribbons (I used a vegetable peeler), toss into a bowl with the soy sauce, vinegar and a few torn coriander leaves, then with clean hands squeeze and scrunch everything together to make a pickle.
- Toast the sesame seeds in the frying pan on a low heat until golden, then tip into a little bowl, cut the remaining 1 ½ limes into wedges, and serve with the pickled ginger and extra hoi sin sauce in little bowls.
- Serve the buns and chicken in the steamer trays, scattering everything with the remaining coriander leaver and finely sliced chilli.
Recipe and Photo from Jamie Oliver’s 15 Minute Meals
What does DIM SUM mean??
Dim sum refers to a style of Cantonese food prepared as small bite-sized or individual portions of food traditionally served in small steamer baskets or on small plates. Dim sum is also well known for the unique way it is served in some restaurants, whereby fully cooked and ready-to-serve dim sum dishes are carted around the restaurant for customers to choose their orders while seated at their tables.
Eating dim sum at a restaurant is usually known in Cantonese as going to “drink tea” as tea is typically served with dim sum.