Korean pork belly skewers

This recipe for Asian-flavoured pork belly skewers is one you'll be adding to your everyday barbecue repertoire. They're delicious served with kimchi salad on the side.

Korean pork belly skewers Credit: Richo's Bar Snacks

• serves

  4

• prep

  20 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 1 tsp finely diced chilli (see note)
• 1 tsp pureed garlic
• 1 tsp pureed ginger
• 1 tbsp Chinese rice wine
• 1 tbsp sweet soy sauce
• 1 tbsp Korean barbecue paste
• ½ tsp sugar
• 500 g pork belly, sliced ½ – 1 cm wide (to your preference)
• coriander sprigs, to garnish

You will need to begin this recipe 1 day ahead

Marinating time: overnight

Instructions

1. Place chilli, garlic, ginger, Chinese rice wine, sweet soy sauce, Korean barbecue paste and sugar in a dish. Mix until combined
2. Place pork belly in the marinade and stir, making sure all pieces are covered well. Cover and refrigerate overnight (or as long as you can) to marinate.
3. Place two pieces of pork lengthways on a skewer (preferably metal). Spread out the meat as much as possible to allow the heat to transfer evenly so the skewers cook quickly. Repeat with remaining pork.
4. Place on a hot barbecue grill. Baste pork with any leftover marinade during cooking. Cook for 8—15 minutes, occasionally rotating skewers to ensure all sides are cooked evenly. 
5. Garnish with coriander to serve.

Note:

• You can use any type of chilli you like for this recipe.

This recipe is from Richo's Bar Snacks on SBS Food (Channel 33). Stream episodes via SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.