Sticky pork skewers with cucumber
Serves: 6
Prep time: 30 minsTotal time: 
Recipe photograph by Martin poole
Sticky pork skewers with cucumber
These sweet, spicy kebabs and the refreshing side salad really hit the spot, inside or out
Serves: 6
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
475Kcal
Fat
29gr
Saturates
9gr
Carbs
15gr
Sugars
14gr
Fibre
2gr
Protein
36gr
Salt
2.3gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the kebabs
- 1kg skinless pork belly slices (we used Taste the Difference), cut into large cubes
- 2 tbsp sesame oil
- 6 tbsp soy sauce
- 3cm piece ginger, peeled and grated
- 2 garlic cloves, grated
- 1 tbsp gochujang paste, or other chilli paste
- 3 tbsp dark brown sugar
- 2 tbsp rice wine vinegar
- 1 tsp sesame seeds, toasted
- a handful of fresh coriander
For the cucumber salad
- 2 tbsp rice wine vinegar
- 1 tbsp caster sugar
- pinch of chilli flakes
- 4 spring onions
- 2 cucumbers, shaved into ribbons using a veg peeler
Step by step
Get ahead
Marinate the pork for up to 24 hours before you plan to cook it. Bring to room temperature before cooking.
- Put the pork belly cubes in a large dish. Mix the sesame oil with 2 tablespoons of the soy sauce, the ginger and garlic and pour this over the pork belly. Toss to coat well, cover and marinate in the fridge for a minimum of 4 hours, ideally overnight.
- Put the pork belly cubes in a large dish. Mix the sesame oil with 2 tablespoons of the soy sauce, the ginger and garlic and pour this over the pork belly. Toss to coat well, cover and marinate in the fridge for a minimum of 4 hours, ideally overnight. Light the barbecue, or heat the grill to high. If using bamboo skewers, soak them for 30 minutes, then thread the marinated pork onto the skewers.
- Put the remaining soy in a small pan with the gochujang, sugar and rice vinegar. Bring to the boil, reduce the heat and simmer for 5 minutes or until syrupy. Set aside.
- For the salad, mix the rice vinegar, caster sugar, chilli flakes and a pinch of salt in a large bowl. Cut the spring onions on the diagonal, add to the bowl with the cucumber ribbons and mix well.
- Cook the kebabs for 2 minutes on either side (watch out for flare- ups on the barbecue), then brush the kebabs with the sticky glaze and cook for a further 2 minutes each side, basting until all the glaze has been used. Serve with the cucumber salad, scattered with sesame seeds and coriander.
