Crispy pork belly skewers with chilli garlic caramel dipping sauce
Makes: 10 large skewers or 20 smaller ones
Prep time: 30 minsTotal time: 
Recipe photograph by Brett Stevens
Crispy pork belly skewers with chilli garlic caramel dipping sauce
Makes: 10 large skewers or 20 smaller ones
Prep time: 30 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
160Kcal
Fat
10gr
Saturates
4gr
Carbs
7gr
Sugars
7gr
Fibre
0gr
Protein
10gr
Salt
8gr
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.
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.
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.
- 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.
- 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.
-
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.TipCutting the cooked pork skin-side down makes it easier to cut through the crackling.
