Pork belly skewers with Vietnamese caramel sauce
- Preparation and cooking time
- Total time
- + chilling
- Easy
- Serves 10
Ingredients
- 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
Method
- 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.
