Ingredients
- 600g pork belly, skin removed
- 8 langoustines or large raw prawns
- 1 red pepper, cut into chunks
- 1 courgette, sliced thickly
- 1 red onion, cut into wedges
- 2 tbsp olive oil
- Salt and black pepper
- For the BBQ Glaze:
- 3 tbsp ketchup
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp cider vinegar
- 1 tsp smoked paprika
- 1 garlic clove, grated
- 1/2 tsp chilli flakes
- To Serve:
- Charred baby gem lettuce
- Lemon wedges
- Herb mayo
- Flatbreads, optional
Nutrition (per serving)
- Calories: 640
- Protein: 38g
- Fat: 46g
- Carbs: 14g
Method
- Season the pork belly and cook slowly at 150°C for around 1 hour 30 minutes until tender.
- Cool slightly, then cut into large cubes.
- Mix the BBQ glaze ingredients in a small pan and simmer for 3 minutes.
- Thread pork belly, langoustines, pepper, courgette and onion onto skewers.
- Brush lightly with olive oil.
- Grill or BBQ for 6 to 8 minutes, brushing with glaze as they cook.
- Make sure the langoustines are cooked and the pork is hot and sticky.
- Serve with charred baby gem, lemon and herb mayo.
Notes
You can swap langoustines for large prawns. This recipe is rich, so keep the sides fresh and sharp.