Pork-belly kebabs with fennel slaw – Food & Home Magazine

Ingredients

• <h3>KEBABS</h3>
• 1kg pork belly, bone and skin removed but fat cap left intact
• 5 tsp lemon juice
• 100ml tomato sauce
• 130g hot chutney
• 50ml Worcester sauce
• 50ml water
• 50ml orange juice
• 3 garlic cloves, peeled and minced
• 1 thumb fresh ginger, peeled and finely grated
• 2 bay leaves
• 2 star anise
• 2 tsp white sugar
• 8 – 10 wooden skewers, soaked in water
• SALAD
• 3 tbsp extra-virgin olive oil
• 2½ tbsp apple cider vinegar
• 2 tsp freshly squeezed lemon juice
• salt and freshly ground black pepper, to taste
• 8 radishes, thinly sliced
• 1 large fennel bulb, thinly sliced
• 1 green apple, cored and julienned
• 1 tbsp chopped fresh fennel fronds
• fresh dill, to garnish (optional)