Mini Pork Belly Skewers

11 Ingredients

Number of servings

8

1/3 cup brown sugar
2tablespoons fish sauce
1tablespoons lemongrass paste
1 clove garlic, crushed
2 limes, juiced
1 1/2tablespoons vegetable oil
700grams pork rashers
1/2teaspoons sea salt flakes
1 Lebanese cucumber, peeled into ribbons
1 long green chilli, thinly sliced
1/2 bunch coriander, leaves picked

Nutrition per serving

11% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

A crowd favourite, these delicious pork belly skewers are the perfect finger food to serve for pre-dinner canapes or a laid-back lunch.

Method

Step 1 of 4

Preheat oven to 240°C/220°C fan-forced. Line a large baking tray with foil. Combine sugar, fish sauce, lemongrass, garlic, lime juice and 1 tbs oil in a large bowl. Reserve half the sauce mixture in a small bowl and set aside.

Step 2 of 4

Remove rind from pork and reserve. Add pork to sauce mixture in a baking dish, turning to coat. Set aside for 10 minutes to marinate, or longer if time permits.

Step 3 of 4

Place pork on tray and place a wire rack over the top. Place reserved rind on rack, then sprinkle over salt and drizzle with remaining oil. Bake for 30 minutes or until cooked.

Step 4 of 4

Cut pork slices into 3cm pieces and roughly chop crackling. Thread 1 cucumber ribbon and a piece of pork onto each of the 16 small bamboo skewers. Drizzle over reserved sauce mixture. Scatter over chilli, crackling and coriander, then serve.