Putting food on a skewer is your smoky, spicy, hot-off-the-grill passport to culinary pleasure. Marinate the pork skewers before cooking, then serve with a high-impact sauce such as Indonesia's hot and smoky sambal oelek chilli paste.
1.2kg pork belly, boned and skinned
5 tbsp soy sauce
2 tbsp fish sauce
2 garlic cloves, grated
1 tbsp grated ginger
2 tbsp sambal oelek
2 tbsp kecap manis (sweet soy) or hoisin sauce
2 tbsp brown sugar
2 tbsp lime or lemon juice
2 tbsp peanut or vegetable oil
1 lime or lemon, cut into wedges
steamed rice, lettuce leaves and lime or lemon wedges to serve
* Check sauce are gluten-free if required
1. Soak wooden skewers in water. Cut the pork belly into 4cm four-centimetre cubes and toss in two tablespoons of soy sauce, fish sauce, garlic and ginger. Leave to marinate for an hour or more.
2. Make the glaze by combining the remaining soy sauce, sambal oelek, kecap manis (or hoisin), brown sugar and lime or lemon juice in a small pan and bring to a simmer, stirring constantly until it thickens to a syrup.
3. To cook, thread two or three cubes of pork onto each skewer and brush with oil. Heat the barbecue or grill, oil well, and cook the pork belly for four minutes, turning once or twice.
4. Brush the pork with the sambal oelek glaze and cook for a further two minutes or until done, turning once or twice (keep an eye out for burning).
5. Serve with steamed rice, soft lettuce leaves, lime or lemon wedges, and extra sambal oelek.
More skewering tips
Soak wooden skewers beforehand to avoid them going up in flames.
Keep whatever you're grilling evenly sized, so it cooks evenly. the food the same size so they cook evenly.
Brush the food with oil before it hits the grill.
Don't turn the food until it has developed a crust or it might stick.
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