Sticky Pork Belly Skewers with Peanuts and Chilli
Ingredients
- 3/4 cup kecap manis
- 2 garlic cloves, very finely grated
- 1 tbs grated ginger
- ¼ cup fish sauce
- 2 limes, juiced, plus extra to serve
- 5kg Otway Pork belly
- 1 each, long green chilli and long red chilli, chopped
- 1/3 cup chopped salted peanuts, roasted
- 1 thinly shaved spring onion
Method
Preheat oven to 160 (140 fan forced). Combine the kecap manis, garlic, ginger, fish sauce and lime juice in a dish.
Combine ½ of the mixture with ½ cup water and place in a roasting dish with the pork belly. Cover with baking paper and foil and roast for 2 hours until pork is tender.
Peel skin off pork and discard then set pork aside to cool slightly. Drain the cooking liquid from the pan and combine with the reserved marinade.
- Place in a saucepan over medium heat, bring to a simmer and cook for 5-10 minutes until reduced and sticky.
Increase oven to 220. Thinly slice the pork belly into 3 cm pieces then thread the pork onto skewers.
Place on a tray lined with baking paper and brush with the sticky sauce. Roast for a further 20 minutes, glazing often. Meanwhile combine the peanuts and chilli.
Arrange pork skewers on a serving platter. Scatter with peanut mixture and any remaining sauce and scatter with spring onion.
