Chinese Style Pork Skewers
Serves: 4
Ingredients
Recipe preparation
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250g thinly slices Pork Belly
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For the marinade:
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2 Tbsp. Brown sugar
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2 Tbsp. Chinese rice wine
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2 Tbsp. Oyster Sauce
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2 Tbsp. Sesame Oil
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1 Tbsp. Grated Shallot
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1 Tbsp. Garlic
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In the kitchen:
- Soak the Bamboo skewers in water for 15 minutes.
- In a large bowl combine all the marinade ingredients and mix well.
- Add the Pork to the bowl mix and allow to marinade for 15 minutes.
- Skewer the Pork evenly by folding over the belly and compact the Pork by squeezing gently.
At the barbecue:
- Prepare the barbecue for a medium high direct heat approx 220°C. If using a charcoal barbecue, you need ¾ chimney starter of lit briquettes.
- Preheat your grill for 10 minutes with the lid closed.
- Add the Skewers to the Grill and cook over direct heat with the lid down for 3 minutes.
- Turn the pork with a fish slice and cook for a further 2 minutes or until it reaches a core temperature of 75°C.
- Allow to rest for 2 minutes and garnish as desired.