Smoky Marinated Pork Belly Sosaties – Braai Perfection

Name: Smoky Marinated Pork Belly Sosaties – Braai Perfection
Total time: 180 min
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!

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Marinated pork belly is skewered and grilled to perfection in this Asian-inspired recipe

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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!