Vietnamese Caramel Pork Belly Skewers Recipe with Apple Fennel Salad
Head to Vietnam with our Caramel Pork Belly Skewers. Succulent pork glazed with caramel sauce, served with a spicy apple and fennel salad.
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Cooking tools:
- Grill
- Skewer
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Pastry brush
Ingredients
- 500g pork belly, cut into 1 inch cubes
- 3 spring onions, trimmed and cut into 1 inch lengths
- 1 tablespoon neutral oil
- 1 inch piece fresh ginger, peeled and grated
- 2 cloves garlic, grated
- 100g brown sugar
- 225ml coconut water
- 1 1/2 tablespoons fish sauce
- 2 teaspoons rice vinegar
- 1 green apple (such as Granny Smith), finely sliced
- 1 small bulb fennel, finely sliced
- 2 tablespoons lime juice (about 1 lime)
- 1 tablespoon fish sauce
- 1 teaspoon caster sugar
- 1 small handful mint leaves
- 1 bird's eye chilli, finely sliced (or adjust to your taste)
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