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. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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