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.
- 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
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.
You will need to begin this recipe 1 day ahead
Marinating time: overnight
- Place chilli, garlic, ginger, Chinese rice wine, sweet soy sauce, Korean barbecue paste and sugar in a dish. Mix until combined
- 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.
- 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.
- 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.
- Garnish with coriander to serve.
• 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.