Pork Belly KebabsAnother long weekend and your braai is going to love these Pork Belly Kebabs. And if you do not have the pleasure of a long weekend do keep these in your arsenal of dishes worth barbecuing. I think this is such an interesting twist on Pork Belly – the food trend which seems to continue unabated. Pork Belly and Cauliflower have probably doubled in price since it has become so fashionable to make and eat.
Pork Belly KebabsThese kebabs are delicious and a wonderful Asian inspired alternative recipe for the usual pork belly dishes or to replace the usual kebabs you might have on the barbecue. A little bit of pre-planning is required as the meat has to marinate a bit but do it first thing in the morning and by lunch time they are ready for the fire. 

Do not slice the strips thicker than 1cm to ensure the meat cooks through and the marinade permeates the meat. Also make sure you use a light soy or reduced salt soy to ensure the marinade is not too salty and if you are using wooden skewers soak them in water for a while to ensure they do not catch alight while on the barbecue.

And feel free to play with the ingredients, more ginger and a dollop or two of hoisin or spicy sriracha sauce will as lip-smacking delicious.

Pork Belly Kebabs

A reminder of our Food Photography Workshop next month the 24th. Join us for a creative day in one of the most beautiful spaces, Isabella Niehaus’ home on the dune. There are still a few spots left and more details can be found here.

Pork Belly Kebabs

Ingredients

  • 1kg pork belly, bone and skin removed but with some fat left
  • Marinade
  • 150ml cup reduced salt or light soy sauce
  • 100m water
  • 3 cloves of garlic, mashed
  • 3 tablespoons honey
  • 2 tablespoon 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

Instructions

  1. Slice the pork belly in 1cm thick and 5cm long slices.
  2. Make the marinade by whisking all the ingredients except the lemon grass stem
  3. 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
  4. Remove the pork from the marinade and thread the strips on the kebab sticks
  5. Grill on a griddle pan or on the barbecue turning on each side until cooked throu
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This is another recipe that I developed for My Collections with products available on the site. My Collections is a treasure-trove of the best food, adventures and stories that the world has to offer. It’s the flavour of the unknown – an online wandering goods market of unique tastes, sensations and new adventures. Go have a look!

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