A wonderful Asian-inspired recipe.
|1 kg||pork belly — bone and skin removed but with some fat left|
|150 ml||salt — or light soy sauce|
|3||garlic — cloves, mashed|
|1||fresh ginger — peeled, grated|
|1||fresh chillies — chopped|
|1||lemongrass — stalk, bruised|
|spring onion — chopped, and toasted sesame seeds for garnish|
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.