Name: Pork belly kebabs
Prep time: 15 min
Total time: 15 min
Yield: serving
Cuisine: Asian
Ingredients: 1 kg pork belly bone and skin removed but with some fat left; 150 ml salt or light soy sauce; 100 ml water; 3 garlic cloves, mashed; 3 honey; 2 sesame oil; 1 fresh ginger peeled, grated; 1 fresh chillies chopped; 1 lemongrass stalk, bruised; spring onion chopped, and toasted sesame seeds for garnish; wooden skewers

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Ingredients (11)

1 kg

pork belly — bone and skin removed but with some fat left

MARINADE:

150 ml	salt — or light soy sauce
100 ml	water
3	garlic — cloves, mashed
3	honey
2	sesame oil
1	fresh ginger — peeled, grated
1	fresh chillies — chopped
1	lemongrass — stalk, bruised
	spring onion — chopped, and toasted sesame seeds for garnish
	wooden skewers

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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.

Recipe reprinted with permission of Hein Stirred.

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