Barbecue pork belly and langoustine skewer with baby gem salad
Item 1 of 1
- medium
- 4
- 60 minutes
Tony Fleming's barbecue pork skewer recipe is far from your standard summer kebab. Each skewer is threaded with confit pork belly, fresh langoustines and vegetables before placing over hot coals and brushing with a sticky barbecue sauce.
First published in 2015
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Ingredients
Metric
Imperial
Confit pork belly
- 1kg pork belly
- 15g of sea salt
- 2 garlic cloves, chopped
- 1 sprig of thyme, chopped
- 1 sprig of rosemary, chopped
- 1 tsp coriander seeds, crushed
- 2l duck fat
Barbecue sauce
- 80g of brown sugar
- 80ml of soy sauce
- 1 tbsp of black peppercorns
- 1 1/2 tbsp of smoked paprika
- 3/4 tsp dried oregano
- 250g of ketchup
- 125g of HP Sauce
- 40g of English mustard
- 10ml of Worcestershire sauce
Lime and ginger dressing
- 80ml of stem ginger, syrup only
- 150g of stem ginger, chopped
- 130ml of soy sauce
- 5 limes, zested and juiced
- 100ml of olive oil
- 100ml of sunflower oil
- 10ml of sesame oil
- 50g of spring onions, chopped
To make the skewers
- 16 langoustines, (live)
- 2 red onions, peeled and diced into 2cm pieces
- 2 red peppers, skinned and cut into 2cm pieces
To serve
- 2 baby gem lettuces
- 2 red chillies, cut into thin strips
- 1 bunch of spring onions, cut into thin strips
- 2 tsp sesame seeds
- 2 tsp black sesame seeds
- 1 handful of coriander cress
SAVE RECIPE
Equipment
- Skewers 8
Method
1
Rub the pork belly with salt, garlic, thyme, rosemary and coriander seeds. Leave for 24 hours, then lightly wash off the marinade
- 1kg pork belly
- 2 garlic cloves, chopped
- 1 sprig of rosemary, chopped
- 1 sprig of thyme, chopped
- 1 tsp coriander seeds, crushed
2
When ready to cook, preheat the oven to 120°C/gas mark 1/2
3
Place the belly in a deep roasting tray, cover with duck fat and cook for four hours, or until soft
- 2l duck fat
4
Remove from the fat and chill until it is set solid. Dice into 3cm chunks once set
5
To make the barbecue sauce, mix together the brown sugar and soy sauce in a small pan and simmer until the sugar has dissolved. Blend the peppercorns, paprika and oregano together in a spice grinder until powdered. Mix both of these components with the remaining sauce ingredients
- 80g of brown sugar
- 80ml of soy sauce
- 1 tbsp of black peppercorns
- 1 1/2 tbsp of smoked paprika
- 3/4 tsp dried oregano
- 250g of ketchup
- 125g of HP Sauce
- 40g of English mustard
- 10ml of Worcestershire sauce
6
To make the lemon and ginger dressing, blend all of the ingredients together and until well emulsified and pass through a fine sieve. This dressing shouldn’t need any additional salt due to the soy sauce
- 80ml of stem ginger, syrup only
- 150g of stem ginger, chopped
- 130ml of soy sauce
- 5 limes, zested and juiced
- 100ml of olive oil
- 100ml of sunflower oil
- 10ml of sesame oil
- 50g of spring onions, chopped
7
Remove the heads and digestive tract from the langoustine. Plunge the tails into boiling water for 10 seconds and then into ice water before removing the shells
- 16 langoustines, (live)
8
On a metal skewer, thread on 3 pieces of pork belly, two langoustines and pieces of diced red onion and pepper, alternating as you go
- 2 red onions, peeled and diced into 2cm pieces
- 2 red peppers, skinned and cut into 2cm pieces
9
Place onto the barbecue and turn every couple of minutes. Towards the end of the cooking, paint on the barbecue sauce and continue to cook until glazed
10
For the salad, place the washed gem leaves, chilli and spring onion in a bowl. Drizzle with the dressing and arrange onto plates
- 2 baby gem lettuces
- 2 red chillies, cut into thin strips
- 1 bunch of spring onions, cut into thin strips
11
Place two skewers onto the salad and sprinkle with sesame seeds and coriander cress
- 2 tsp sesame seeds
- 2 tsp black sesame seeds
- 1 handful of coriander cress
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