Barbecue pork belly and langoustine skewer with baby gem salad

  • medium
  • 4
  • 60 minutes
Not yet rated

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




Confit pork belly

Barbecue sauce

Lime and ginger dressing

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


  • Skewers 8


Rub the pork belly with salt, garlic, thyme, rosemary and coriander seeds. Leave for 24 hours, then lightly wash off the marinade
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
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
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
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
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
Place two skewers onto the salad and sprinkle with sesame seeds and coriander cress
First published in 2015

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 legendary restaurant Le Pont de La Tour, where he cooks classical, comforting food to the highest standards.

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