This is a national favourite, eaten as street food, party food or a main meal when served with rice. It's found across the country, in every town, every day. While there are countless variations, this recipe uses half-half pork shoulder and half pork belly for the perfect tenderness and flavour.
pork barbecue skewers
Serves 6-8
This is a national favourite, eaten as street food, party food or a main meal when served with rice. It's found across the country, in every town, every day. While there are countless variations, this recipe uses half-half pork shoulder and half pork belly for the perfect tenderness and flavour. And the secret ingredient? Pineapple juice that tenderises the meat and adds sweetness. You'll need 25 bamboo skewers soaked in water for 20 minutes.
500g boneless pork belly (skin on)
500g boneless pork shoulder
1 cup (250m1) pineapple juice or lemonade
1/2 cup (125m1) soy sauce
1/3 firmly packed cup (75g) brown sugar
1 garlic bulb, cloves bruised
2 long green chillies, thickly sliced
2 small red chillies, thickly sliced
Sunflower oil, to brush
Steamed rice (optional), to serve
Soy dipping sauce
1/2 cup (125m1) soy sauce
Juice of 1/2 lemon or lime
2 small red chillies, seeds removed, thinly sliced
Cut pork belly into 6mm-thick slices, then into 4cm-wide pieces.
Cut pork shoulder into 1cm-thick slices, then into 5cm-wide pieces.
Place pineapple juice, soy sauce, sugar, garlic, red and green chilli and 2 tsp each salt and freshly ground black pepper in a large shallow dish and stir until sugar dissolves.
Add the pork and use your hand to massage the marinade into meat.
Cover with plastic wrap and chill for at least 3 hours or overnight to marinate.
For the dipping sauce, combine ingredients in a bowl.
Set aside.
Preheat a barbecue grill to medium.
Drain the pork, reserving marinade.
Alternately thread pieces of pork belly and shoulder onto each skewer (don't bunch meat), then brush all over with oil.
In batches, cook skewers, turning and basting with reserved marinade, for 7 minutes or until cooked through and slightly charred.
Serve with dipping sauce and rice, if using.
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