Korean pork on skewers

 

12 skewers

• 12 slices pork belly, rind removed, 0.5 cm thick

Asian barbecue sauce

• 30 ml hoisin sauce
• 2 bird's eye chilies, chopped
• 30 ml homemade or store-bought barbecue sauce
• 30 ml soy sauce
• 2 green onions, minced
• 15 ml honey
• 15 ml fresh lemongrass, grated

1. In a bowl, combine all the sauce ingredients; toss the pork slices with the sauce, cover and chill in the fridge for at least 1 hour.
2. Thread the slices of meat onto previously soaked wooden skewers.
3. Grill the skewers for 4 to 5 minutes over high heat on the barbecue; turn halfway through cooking and brush with remaining sauce.
4. Serve with basmati rice or vermicelli.

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