Pork belly skewers with Vietnamese caramel sauce
Published: November 18, 2015 at 9:56 AM
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Serves 10
Easy
Total time: 40 mins
+ chilling
A star rating of 5 out of 5.1 ratingRate
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These pork belly skewers with Vietnamese caramel sauce make easy but impressive canapés for the festive season
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Try these pork belly skewers, then check out our perfect pork belly, pork crackling, roast pork for two and more pork belly recipes
Ingredients
Nutrition
-
about 900g (we used two Waitrose packs to serve 2 each) or use leftover cooked pork belly from a roast pre-cooked pork belly
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6 tbsp dark soy sauce
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4 tbsp fish sauce
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grated to make 1 tbsp ginger
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2 limes
juiced
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175g soft brown sugar
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1 red chilli
seeded and finely chopped
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1 cucumber
Nutrition: per serving
- kcal369
- fat21.1g
- saturates7.4g
- carbs18.6g
- fibre0.3g
- protein26g
- salt3.1g
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Method
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step 1
Remove the pork belly from any packaging if using bought. Cut into 5cm squares.
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step 2
Combine the soy sauce, fish sauce, ginger, lime juice and brown sugar in a saucepan and melt the sugar over a low heat. Bubble, while stirring, until syrupy, then take off the heat to cool slightly. Toss the pork belly cubes with 100ml of the marinade in a bowl, and leave to marinate in the fridge for at least 30 minutes. Mix the remaining sauce with the chilli and leave at room temperature to use as a dip.
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step 3
Heat the oven to 200C/fan 180C/gas 6. Line a baking tray with baking paper. Stand the belly pork pieces skin-side up on the tray and roast for 20 minutes until golden, sticky and caramelised. Use a swivel vegetable peeler to cut the cucumber into as many strips as you have pork belly chunks. Ruffle each strip onto a cocktail stick or small wooden skewer, and leave in the fridge.
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step 4
To serve, skewer each pork belly piece with one of the cucumbered skewers, then arrange on a platter with the bowl of Vietnamese caramel dipping sauce.
Check out our best ever Christmas canapé recipes here
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