Mini Pork Belly Skewers
Entertaining guests? Try our easy and delicious recipe for Mini Pork Belly Skewers, which are sure to be a hit this summer.
Ingredients
- 2 tablespoons fish sauce
- 1 tablespoons lemongrass paste
- 1 clove garlic, crushed
- 2 limes, juiced
- 700 grams pork belly slices
- 1 lebanese cucumber, peeled into ribbons
- 1 long green chilli, thinly sliced
- 1/2 bunch coriander, leaves picked
- 1/3 cup brown sugar
- 1 1/2 tablespoons vegetable oil
- 1/2 teaspoons sea salt flakes
- 2 tablespoons fish sauce
- 1 tablespoons lemongrass paste
- 1 clove garlic, crushed
- 2 limes, juiced
- 700 grams pork belly slices
- 1 lebanese cucumber, peeled into ribbons
- 1 long green chilli, thinly sliced
- 1/2 bunch coriander, leaves picked
- 1/3 cup brown sugar
- 1 1/2 tablespoons vegetable oil
- 1/2 teaspoons sea salt flakes
- Step 1 of 4Preheat the oven to 240°C (220°C fan-forced). Line a large baking tray with foil. Combine sugar, fish sauce, lemongrass, garlic, lime juice and 1 tbsp oil in a large bowl. Reserve half the sauce mixture in a small bowl and set aside.
- Step 2 of 4Remove rind from pork and reserve. Add pork to sauce mixture in a baking dish, turning to coat. Set aside for 10 minutes to marinate, or longer if time permits.
- Step 3 of 4Place pork on the tray and place a wire rack over the top. Place reserved rind on rack, then sprinkle over salt and drizzle with remaining oil. Bake for 30 minutes or until cooked.
- Step 4 of 4Cut pork slices into 3cm pieces and roughly chop crackling. Thread 1 cucumber ribbon and a piece of pork onto each of the 16 small bamboo skewers. Drizzle over reserved sauce mixture. Scatter over chilli, crackling and coriander, then serve.
Method
- Step 1 of 4Preheat the oven to 240°C (220°C fan-forced). Line a large baking tray with foil. Combine sugar, fish sauce, lemongrass, garlic, lime juice and 1 tbsp oil in a large bowl. Reserve half the sauce mixture in a small bowl and set aside.
- Step 2 of 4Remove rind from pork and reserve. Add pork to sauce mixture in a baking dish, turning to coat. Set aside for 10 minutes to marinate, or longer if time permits.
- Step 3 of 4Place pork on the tray and place a wire rack over the top. Place reserved rind on rack, then sprinkle over salt and drizzle with remaining oil. Bake for 30 minutes or until cooked.
- Step 4 of 4Cut pork slices into 3cm pieces and roughly chop crackling. Thread 1 cucumber ribbon and a piece of pork onto each of the 16 small bamboo skewers. Drizzle over reserved sauce mixture. Scatter over chilli, crackling and coriander, then serve.
Nutrition per serving
3295 Kilojoules
Protein28 grams
Fat68 grams
Carbs18 grams
Sugars16 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 4Preheat the oven to 240°C (220°C fan-forced). Line a large baking tray with foil. Combine sugar, fish sauce, lemongrass, garlic, lime juice and 1 tbsp oil in a large bowl. Reserve half the sauce mixture in a small bowl and set aside.
- Step 2 of 4Remove rind from pork and reserve. Add pork to sauce mixture in a baking dish, turning to coat. Set aside for 10 minutes to marinate, or longer if time permits.
- Step 3 of 4Place pork on the tray and place a wire rack over the top. Place reserved rind on rack, then sprinkle over salt and drizzle with remaining oil. Bake for 30 minutes or until cooked.
- Step 4 of 4Cut pork slices into 3cm pieces and roughly chop crackling. Thread 1 cucumber ribbon and a piece of pork onto each of the 16 small bamboo skewers. Drizzle over reserved sauce mixture. Scatter over chilli, crackling and coriander, then serve.