Pork Belly Kebabs
Another long weekend and your braai is going to love these Pork Belly Kebabs. And if you do not have the pleasure of a long weekend do keep these in your arsenal of dishes worth barbecuing. I think this is such an interesting twist on Pork Belly — the food trend which seems to continue unabated. Pork Belly and Cauliflower have probably doubled in price since it has become so fashionable to make and eat.
These kebabs are delicious and a wonderful Asian inspired alternative recipe for the usual pork belly dishes or to replace the usual kebabs you might have on the barbecue. A little bit of pre-planning is required as the meat has to marinate a bit but do it first thing in the morning and by lunch time they are ready for the fire.
Do not slice the strips thicker than 1cm to ensure the meat cooks through and the marinade permeates the meat. Also make sure you use a light soy or reduced salt soy to ensure the marinade is not too salty and if you are using wooden skewers soak them in water for a while to ensure they do not catch alight while on the barbecue.
And feel free to play with the ingredients, more ginger and a dollop or two of hoisin or spicy sriracha sauce will as lip-smacking delicious.
A reminder of our Food Photography Workshop next month the 24th. Join us for a creative day in one of the most beautiful spaces, Isabella Niehaus’ home on the dune. There are still a few spots left and more details can be found here.
This is another recipe that I developed for My Collections with products available on the site. My Collections is a treasure-trove of the best food, adventures and stories that the world has to offer. It’s the flavour of the unknown — an online wandering goods market of unique tastes, sensations and new adventures. Go have a look!