Caramelised pork belly skewer
by Nataline Chui
@ 07 Aug 2013
1 pork belly (1kg), skin removed and cut into 3-cm cubes
20g butter, softened
2 garlic cloves, peeled and finely chopped
Kosher salt and freshly ground black pepper, to taste
Mesclun salad and cherry tomatoes, for serving
160g brown sugar
30g Dijon mustard
50ml orange juice
30ml (each) water, honey and lime juice
• For the glaze: Mix all the ingredients in a mixing bowl and set aside.
• Place the pork belly cubes into a mixing bowl. Add in the softened butter, chopped garlic, kosher salt and freshly ground black pepper, to taste. Cover the mixing bowl with aluminium foil and chill overnight in the refrigerator. Remove the chilled pork belly cubes from the refrigerator and insert into the metal skewers. Pan-sear the pork belly skewers on all sides until golden browned. Transfer the pan-seared pork belly skewers onto a roasting tray and coat with the glaze. Glaze the pork belly skewers every 2 minutes in a pre-heated oven at 180°C until caramelised, for about 8 minutes.
• Serve the caramelised pork belly skewers with mesclun salad and cherry tomatoes. Serves 4