Marinated Pork Belly Sosaties

Ingredients

• 1kg pork belly (skin removed)
• 12 green onions (cut in same slices as the pork cubes)
• 12 bamboo skewers (soaked in water for at least 30 minutes)
• 2 cups water
• ½ cup brown sugar
• 4 stalks lemongrass (tender parts, chopped)
• 2 cinnamon barks
• 1 tbsp black pepper
• 3 tbsp soy sauce
• 4 tbsp fish sauce
• 4 tsp sriracha
• 4 tbsp rice wine vinegar
• Combine the lemongrass, sugar, cinnamon bark and water in a small saucepan. Bring to the boil and simmer for 5 minutes. Strain into a bowl and chill in the deep freeze. Remove when chilled.
• Add the fish sauce, soy, black pepper and sriracha and stir well. Set aside
• Slice the port belly lengthwise into slices then cut the slices in half. Cut each slice into cubes, ensuring that you have 3 cubes for each skewer.
• Combine the pork with the marinade and refrigerate for 1 to 4 hours or longer.
• Strain the marinade into a bowl and stir in the rice vinigar. Set aside.
• Serve with the prepared dipping sauce. ENJOY!