Pork and Langoustine Skewers Recipe

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.

Ingredients

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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

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Skewers (8)

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

When ready to cook, preheat the oven to 120°C/gas mark 1/2

Place the belly in a deep roasting tray, cover with duck fat and cook for four hours, or until soft

2l duck fat

Remove from the fat and chill until it is set solid. Dice into 3cm chunks once set

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

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

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)

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

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

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

Place two skewers onto the salad and sprinkle with sesame seeds and coriander cress

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Tony Fleming

Tony Fleming built a reputation off sophisticated fish and seafood dishes at Angler, but now he's showing the full extent of his armoury at The Baptist Grill, where he cooks clever, comforting food – classically underpinned but with worldly influences.

Barbecue pork belly and langoustine skewer with baby gem salad

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