Get in my Belly - this is a pork-asm on a plate
The need-to-know stuff
Prep - 15 min
Marinade - 2 - 24 hrs (up to you….)
Cook time - 35-45 mins
BBQ - Medium heat (best over charcoal…)
Want to show off? - Best cooked on light wood skewers (we chose a Castello - Lemon Wood) because the rich pork contrasts beautifully with the creamy handle.
Per Large Skewer
4 x 5-10cm pieces of Pork Belly - cut across the grain cut to show the fat layers
125ml Soy sauce
50ml Worcester sauce
2tbsp Fish sauce
4tbsp Honey
2 Limes (zest and juice)
2 Garlic cloves
2 Chillies (Fresno)
3cm piece Ginger
1tsp Cumin (ground)
1 small bunch coriander (stalk and leaf)
2 Spring onions
1 Onion (small)
On your marks…make marinade….
Set Pork Belly and onion to one side
Put all other ingredients in a blender and whizz to a chunky marinade.
Slather marinade all over Pork Belly
Cover and marinade for up to 24hrs in the fridge
Get ready for skewer set up….
Chop onion into 6 wedges
Alternate these onion pieces and marinated pork belly all the way up the skewer
Admire the beauty you behold before you - pale, fragrant onion glistening against dark, delicious porky meat
Cook it up…
Pop your masterpiece onto a medium heat BBQ
Turn every 5-6 mins
Keep basting the pork with each turn with the flavour-packed marinade to keep it moist and even more delicious
Do this for 35-45 mins or so
Serve and share…
Place a chunky BBQ board on the centre of the table
Slide that succulent meat and sticky roasted onion off the skewer and onto your board
Watch your friends, family and others launch themselves at the table, desperate to taste your magnificent creation
Take a moment to know you totally nailed this Asian Pork Belly
Bask in your own delicious brilliance
Then tuck in
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