Pork belly skewers with Vietnamese caramel sauce recipe

Pork belly skewers with Vietnamese caramel sauce

  • serves 10
  • Easy

These pork belly skewers with Vietnamese caramel sauce make easy but impressive canapés for the festive season

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Ingredients

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

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.

Check out our best ever Christmas canapé recipes here

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Nutritional Information

  • Kcals 369
  • Fat 21.1g
  • Saturates 7.4g
  • Carbs 18.6g
  • Fibre 0.3g
  • Protein 26g
  • Salt 3.1g
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