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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Soy-Roasted Chicken Thighs with Stir Fry Veggies

soy roasted chicken thighs pic

I love the way you can spruce up chicken with some gorgeous texture and flavours. The chicken part of this recipe is from the Fresh living Mag, but the stir fry veggies are my quick and easy stir fry veggies. You can add some chopped chilli if you want some heat!

1.5kg Chicken thighs (skin and bone still attached)

Olive oil

1/4 Cup (60ml) soy sauce

2 Tbsp (30ml) oyster sauce

Salt and milled pepper

Stir fry veggies:

2 cloves garlic, crushed

1  x 2cm piece fresh ginger (grated)

1 carrot – sliced lengthways

3 baby marrows – sliced lengthways

1 baby cabbage, sliced thinly

1 baby leek, sliced thinly

1 red pepper, sliced julienne

Sliced mushroooms

A handful of cashew nuts

a glug of soy sauce

– Preheat your oven to 200 C

– Toss chicken in a little oil

– Heat a pan until hot and fry the chicken pieces until golden brown on all sides

– Whisk together soy and oyster sauces

– Place chicken onto a foil-lined baking tray, coat with soy sauce mixture and season.

– Roast for 15 minutes until chicken is sticky and caramelised

– Fry garlic and ginger in some olive oil and add the vegetables, cashew nuts and soy sauce and stir fry until cooked to your liking.

Serve with steamed basmati rice or noodles.

Serves 4