Pork belly kebabs

Recipe from: 05 May 2015
recipes, pork, grill

Ingredients 12
Servings 0
Minutes 15 min + marinating time
  • 1
    pork belly, bone and skin removed but with some fat left
  • 150
    reduced salt or light soy sauce
  • 100
  • 3
    garlic, mashed
  • 3
  • 2
    sesame oil
  • 1
    thumb fresh ginger, peeled and finely grated
  • 1
    fresh chili, chopped (optional)
  • 1
    lemon grass stem, bruised
  • chopped spring onions and toasted sesame seeds for garnish
  • 8 – 10 kebab sticks


15 min + marinating time

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.
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