Ingredients
- 900g pork belly, skin removed
- 750ml water or light chicken stock
- 4 tbsp soy sauce
- 3 garlic cloves, crushed
- 2 bay leaves
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 tsp black peppercorns
- For the BBQ Glaze:
- 3 tbsp banana ketchup or tomato ketchup
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 garlic clove, grated
- 1 tsp smoked paprika
- 1/2 tsp chilli flakes, optional
- To Serve:
- Steamed rice
- Pickled cucumber
- Lime wedges
- Spring onions
Nutrition (per serving)
- Calories: 720
- Protein: 32g
- Fat: 58g
- Carbs: 18g
Method
- Place the pork belly in a pan with water or stock, soy sauce, garlic, bay leaves, vinegar, sugar and peppercorns.
- Simmer gently for 1 hour 45 minutes to 2 hours until tender.
- Lift out the pork and chill until firm, ideally overnight.
- Cut the pork into thick cubes.
- Mix the glaze ingredients in a small pan and simmer for 3 to 4 minutes.
- Thread the pork belly onto skewers.
- Grill or BBQ until hot, charred and sticky, brushing with glaze as it cooks.
- Serve with rice, pickles and lime.
Notes
Chilling the pork after braising makes it much easier to cut and skewer. These are rich, so sharp pickles or lime are your friend.