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Crispy pork belly skewers with chilli garlic caramel dipping sauce


Makes: 10 large skewers or 20 smaller ones
timePrep time: 30 mins
timeTotal time:
Crispy pork belly skewers with chilli garlic caramel dipping sauce
Recipe photograph by Brett Stevens

Crispy pork belly skewers with chilli garlic caramel dipping sauce


Makes: 10 large skewers or 20 smaller ones
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
160Kcal
Fat
10gr
Saturates
4gr
Carbs
7gr
Sugars
7gr
Fibre
0gr
Protein
10gr
Salt
8gr

David Morgan

David Morgan

David Morgan is a food writer and stylist who trained as a pastry chef in London, Paris and New York. He is now based in Sydney, where he produces gorgeous food for magazines internationally. 

See more of David Morgan’s recipes
David Morgan

David Morgan

David Morgan is a food writer and stylist who trained as a pastry chef in London, Paris and New York. He is now based in Sydney, where he produces gorgeous food for magazines internationally. 

See more of David Morgan’s recipes

Ingredients

  • 150g caster sugar
  • 2 large red chillies, deseeded and chopped
  • 2 garlic cloves, chopped
  • 100ml white wine vinegar
  • 1 tbsp Thai fish sauce
  • juice of 1 lime
  • 1 tbsp sea-salt flakes
  • 1kg pork belly, skin scored
  • a handful of mint leaves, to serve
  • ½ cucumber, peeled into ribbons, to serve

Step by step

Get ahead
Make the dipping sauce a few days ahead, cover and chill.
  1. In a small pan, heat the sugar with 3 tablespoons water; when it turns a caramel colour, take off the heat. Add the chillies and garlic, let sizzle briefly. Stir in the vinegar over a medium heat for 2 minutes. Take off the heat; stir in the fish sauce and lime juice. Cool.
  2. Preheat the oven to 220°C, fan 200°C, gas 7. Rub the salt into the skin of the pork. Place it on a rack over a roasting tin half-filled with water (the pork should be above the water). Cook for 1½ hours until the meat is tender and the skin crispy. If the skin's getting too dark, turn the oven down to 200°C, fan 180°C, gas 6. Rest for 15 minutes.
  3. Put the pork skin-side down and cut into bite-sized cubes. Thread on to skewers and arrange on a platter with the mint and cucumber ribbons. Drizzle over some of the caramel sauce, serve the rest on the side.
    Tip
    Cutting the cooked pork skin-side down makes it easier to cut through the crackling.

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