android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube scroll-indicator-fire scroll-indicator-arrow scroll-indicator-arrow scroll-indicator-arrow

Chinese Style Pork Skewers

Serves: 4
250g thinly slices Pork Belly
For the marinade:
2 Tbsp. Brown sugar
2 Tbsp. Chinese rice wine
2 Tbsp. Oyster Sauce
2 Tbsp. Sesame Oil
1 Tbsp. Grated Shallot
1 Tbsp. Garlic
Recipe preparation
In the kitchen:
  • Soak the Bamboo skewers in water for 15 minutes.
  • In a large bowl combine all the marinade ingredients and mix well.
  • Add the Pork to the bowl mix and allow to marinade for 15 minutes.
  • Skewer the Pork evenly by folding over the belly and compact the Pork by squeezing gently.

At the barbecue:
  • Prepare the barbecue for a medium high direct heat approx 220°C. If using a charcoal barbecue, you need ¾ chimney starter of lit briquettes.
  • Preheat your grill for 10 minutes with the lid closed.
  • Add the Skewers to the Grill and cook over direct heat with the lid down for 3 minutes.
  • Turn the pork with a fish slice and cook for a further 2 minutes or until it reaches a core temperature of 75°C.
  • Allow to rest for 2 minutes and garnish as desired.