Recipes, Uncategorized

Barbecue Pork Belly Skewers

This recipe brings me back to my days when I was a little girl back in the Philippines and to many family celebrations.

Pork barbecue on sticks is a very popular street food in the Philippines; traditionally it is served as a snack with beer but it can also come accompanied with sides. With each bite you feel there’s a party going on in your mouth as you taste the sweet, savoury and spicy flavours all at once! It’s also probably why these barbecue skewers are a Filipino party staple; they are so morish and by the time everyone’s gone home, so too have these skewers.

Which is why I think this would make an awesome summer barbecue recipe. Made ahead of time to marinade and best cooked over coals, watch the succulent pork turn into dark, glazed  morsels that will have your friends asking for more!

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Prep and Cooking Time – 25 mins + marinading time | Serves – 6

INGREDIENTS

– 1kg pork belly, cubed 2x2cm
– 1 onion
– 7 cloves of garlic
– 250g soy sauce
– 60g Calamansi juice or lemon juice
– 1 teaspoon ground black pepper
– 60g raw sugar
– 125g banana or tomato ketchup
– 125g lemonade
– bamboo skewers, soaked in water for a minimum 30 minutes

 

METHOD

Place cubed pork belly into a container to marinade in and set aside. Add onion and garlic cloves to TM bowl and chop 5 sec / speed 7. Scrape the sides of the bowl.

Add all the remaining marinade ingredients and mix 10 sec / speed 4.

Pour marinade over pork belly. Cover and refrigerate for at least 30 minutes, turning occasionally. The lemonade in the marinade acts as a tenderiser and adds flavour to the pork; the longer the pork is marinated, the more flavoursome it will be.

Thread pork into pre-soaked bamboo skewers. Do not throw out the marinade.

Cook the skewers over live coal, turning and basting with the reserved marinade every few minutes until cooked through (this should take approximately 10 minutes).

Serve and enjoy immediately.

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NOTES AND VARIATIONS

Calamansi is a Filipino lime which, along with banana ketchup, can be found at selected Asian grocers. Otherwise, lemon juice and tomato ketchup are adequate substitutes and won’t compromise the flavour of this recipe.

As mentioned in the recipe, the lemonade not only enhances the flavour of the meat but it also acts as a tenderiser. If you’re feeling adventurous, substitute with beer.

* Inspired and converted from SBS Food’s Barbecure Pork Belly Skewers recipe by Peter Kuruvita *

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