Filipino sticky barbecue pork skewers
Pork belly is braised in an aromatic soy sauce based stock before being glazed in a sweet and sticky Filipino-style barbecue sauce and charred over hot coals. Definitely one to try out on your next barbecue.
Remember to soak the wooden skewers in water for 30 minutes before using to stop them from burning up over the flames!
Ingredients
Pork belly
- 600g of pork belly , rind removed
- 500ml of water
- 50ml of soy sauce
- 1 bay leaf
- 5 black peppercorns
- 1 handful of spring onion greens , finely sliced, to garnish
Barbecue glaze
- 100g of ketchup
- 50g of pineapple juice
- 50g of honey
- 50g of palm sugar, grated
- 5g of smoked paprika
- 10g of garlic purée
- 5g of salt
- 1 pinch of five-spice powder
Equipment
- Skewers
Method
Begin by poaching the pork belly the day before, as it needs time to set. Place all the ingredients (apart from the spring onion greens) in a pan and gently simmer for 2.5–3 hours or until the meat is very soft and tender. Leave to cool to room temperature in the liquid, then press between two plates or trays in the fridge overnight
- 600g of pork belly , rind removed
- 500ml of water
- 50ml of soy sauce
- 1 bay leaf
- 5 black peppercorns
The glaze needs to be made the day before to achieve the best flavour too. Simply mix the ingredients together, cover and leave in the fridge overnight
- 100g of ketchup
- 50g of pineapple juice
- 50g of honey
- 50g of palm sugar, grated
- 5g of smoked paprika
- 10g of garlic purée
- 5g of salt
- 1 pinch of five-spice powder
The next day, cut the pork into neat 2cm cubes and thread onto skewers – remember to soak the skewers in water for 30 minutes first if using wooden ones
Brush the skewers with the glaze and place on a smoking hot barbecue or griddle pan. Turn regularly and brush with the glaze until there is charring on the pork and the meat has heated through. The char is important as it balances the flavour of the sweet glaze
Serve the skewers brushed with a little more glaze and sprinkle with spring onions
- 1 handful of spring onion greens , finely sliced, to garnish
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Filipino sticky barbecue pork skewers
