Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Remove the pork belly from any packaging if using bought. Cut into 5cm squares.
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.
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.
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.