This recipe is 100% authentic and 100% delicious. An absolute hit at the BBQ I did for my uncles engagement party, so much so that they never managed to be plated up and taken to the table, people stole them straight off the grill!
4 Pork Belly Strips traditionally done with Rind on, but I prefer it without.
3 tbsp Dark Soy Sauce
1 tbsp Fish Sauce
1 tbsp Caster Sugar
2 Stalks Lemongrass – finely chopped. Remove tough outer leaves first.
Ginger - Thumb size piece, finely chopped
1 tbspChinese Chiakiang Vinegar
2 tsp Tumeric
Chilli Oil, just for basting on the BBQ
Finely Slice the Pork Belly Stripe approximately 5mm in diameter. This is fiddly but is important as you want to BBQ these as quickly as possible.
One that is done add them to a bowl with the remainder of the ingredients.
Make sure all the pieces of pork are covered in the marinade and store in the fridge overnight.
Once you are ready to assemble the kebabs soak your skewers in water for half an hour and then skewer the pork
Do not cram too many pieces of pork on one stick as this will increase the cooking time.
Season with salt and add to a hot BBQ.
Turn frequently basting in chilli flavoured oil and season with salt again.
Once cooked serve immediately.
Simple as that.