Try these pork belly skewers, then check out our perfect pork belly, pork crackling, roast pork for two and more pork belly recipes


  • about 900g (we used two Waitrose packs to serve 2 each) or use leftover cooked pork belly from a roast pre-cooked pork belly
  • 6 tbsp dark soy sauce
  • 4 tbsp fish sauce
  • grated to make 1 tbsp ginger
  • 2 limes, juiced
  • 175g soft brown sugar
  • 1 red chilli, seeded and finely chopped
  • 1 cucumber


  • STEP 1

    Remove the pork belly from any packaging if using bought. Cut into 5cm squares.

  • STEP 2

    Combine the soy sauce, fish sauce, ginger, lime juice and brown sugar in a saucepan and melt the sugar over a low heat. Bubble, while stirring, until syrupy, then take off the heat to cool slightly. Toss the pork belly cubes with 100ml of the marinade in a bowl, and leave to marinate in the fridge for at least 30 minutes. Mix the remaining sauce with the chilli and leave at room temperature to use as a dip.

  • STEP 3

    Heat the oven to 200C/fan 180C/gas 6. Line a baking tray with baking paper. Stand the belly pork pieces skin-side up on the tray and roast for 20 minutes until golden, sticky and caramelised. Use a swivel vegetable peeler to cut the cucumber into as many strips as you have pork belly chunks. Ruffle each strip onto a cocktail stick or small wooden skewer, and leave in the fridge.

  • STEP 4

    To serve, skewer each pork belly piece with one of the cucumbered skewers, then arrange on a platter with the bowl of Vietnamese caramel dipping sauce.


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