60 minutes, plus 24 hours marinating and 4 hours to confit
PT1H
PT28H
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.
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
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
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
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.
