Rate this recipe

Asian Pork Belly Kebabs with Sticky Plum Sauce

Asian Pork Belly Kebabs with Sticky Plum Sauce

BY

This little combination of NoMU Oriental Rub and sticky plum sauce is a one-way taste bud ticket to the east. Quick, easy, delicious, perfect.

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Loading...
Crush Mag Online Crush Mag Online

1 kg piece of pork belly

NoMU Oriental Rub

Clark’s Sticky Plum Sauce

dash of NoMU Extra Virgin Olive Oil

 

6 metal kebab skewers

small bowl and brush for basting

Start by removing the skin from the pork belly, running the knife underneath to separate it from the fat, the skin can be used to make crackling or discarded. Slice the pork belly lengthways into strips and from strips into cubes – don’t make the cubes too chunky.

Thread the pork belly pieces onto the skewers then season generously with NoMU Oriental Rub and drizzle with a little olive oil. 

Braai slowly over medium-heat coals for 10 minutes while turning often. After 10 minutes baste the kebabs with Clark’s Sticky Plum Sauce and then braai for a further 2 minutes to caramelise. Keep an eye on the kebabs as the sauce has a lot of sugar in it and will burn quickly.

Remove from the fire and serve with extra sticky plum sauce on the side.