Name: Twice Cooked Pork Belly Skewers
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 18
Ingredients: 3 kg pork belly, rind off; Salt and pepper; 3 cm knob of ginger, roughly chopped; 5 cloves garlic, roughly chopped; 1 onion, roughly chopped; 330 ml apple cider – alcoholic or non-alcoholic; 10-12 spring onions/scallions, cut to size*; 125 ml soy sauce; 3 tbsp sriracha; 90 g brown sugar; 2 tbsp lime juice; 2 tsp lime zest; Juice of whole orange; Splash of oil; Sesame seeds to garnish

Instructions

Preheat oven to 165°C/325°F. Season pork belly with salt and pepper.
Place oven bag in large baking dish. Lay chopped ginger, garlic and onion in the bag and place pork on top. Pour cider into bag. If necessary, add a little water to bring the level of fluid in the bottom of the bag up to 1cm and seal. Pierce a couple of holes in the top of bag and cover tightly with foil. Bake approximately 3 hours until the pork is very tender but not falling apart. Pork can be enjoyed as it is at this point or carry on for skewer version…
For the pork skewers, allow pork to cool in fridge overnight, before using a sharp knife to cut into desired size pieces – approximately 3cm/1in.
For sauce, whisk together all ingredients and cover until needed.
To assemble, place 2 pieces of pork on skewer with spring onion in between. Dip skewers into sauce and grill each side while basting with sauce until hot through and glazed – approximately 10 minutes.

Note

*Cut the firmer portion of the spring onions into sticks approximately 3cm/1” long, to match the pork pieces.

Suitable to freeze the pork after first cook.
Soak skewers in water for 30 minutes before using to prevent them burning on the grill.

Twice Cooked Pork Belly Skewers