Sticky pork belly skewers with smoky BBQ glaze
6-8
Easy
20 minutes, plus 2 hours’ or overnight marinating time
15 minutes
These sticky pork belly skewers are the kind of dish that turns an ordinary weekend into something memorable. As the pork slowly renders over the coals, the edges become beautifully crisp while the inside stays tender and juicy. A smoky barbeque-and-sriracha glaze is brushed on at the very end to create a glossy finish without burning the sugars. Serve them with lime wedges and a creamy dipping sauce for a crowd-pleasing braai dish that’s guaranteed to disappear first.
Ingredients
Method
- 1 kg pork belly
- 1 t salt
- 1 T braai spice
- 2 T olive oil
- 1 large onion, cut into 2 cm pieces
- 1 large green pepper, seeded and cut into 2 cm pieces
- 1 large green pepper, seeded and cut into 2 cm pieces
- ¼ cup barbeque sauce
- ¼ cup sriracha sauce
- 1 lime, finely zested
- lime wedges, for serving
- creamy chilli mayonnaise or smashed avocado, for serving (optional)
Method
Ingredients
1. Cut the pork belly into thick strips, then into approximately 2 cm cubes.
2.Combine the salt, braai spice and olive oil in a large bowl. Add the pork and toss until evenly coated. Marinate for at least 2 hours, or overnight for the best flavour.
3.Thread the pork onto skewers, alternating with pieces of onion and pepper. Aim for three pieces of pork per skewer.
4.Braai over medium-hot coals for 12–15 minutes, turning every 2–3 minutes to allow the fat to render evenly and prevent burning.
5.Mix the barbeque sauce and sriracha.
6.During the final 4 minutes of cooking, brush the glaze generously over the skewers, turning and basting until sticky and caramelised.
7.Remove from the heat and rest for 3–5 minutes.
8.Finish with the lime zest and serve with lime wedges and your favourite dipping sauce.
Cook’s note: For the juiciest pork belly, don’t rush the cooking process. Let the fat render slowly before adding the glaze. You can also cook these skewers on a griddle pan or in the oven if you’re not using a braai.
Food assistant: Courtney Earle
Videographer: Trevor Kunene
Editor: Romy Wilson
Extracted with permission from Love & Lobola: A Modern African Romance Told in Recipes and Rituals by Neo Nontso, published by Quivertree Publications.
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