Chinese · Dinner
Honey Glazed Barbecue Pork Belly Skewers
Chinese-style barbecue pork belly cubes threaded onto skewers, marinated in soy sauce, Shaoxing wine, five-spice and garlic, then grilled over medium-high heat and brushed with a honey glaze until caramelised and lacquered. Served with scallion and sesame seed garnish alongside steamed rice.
$5
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
702Calories
30.4gProtein
47.6gFat
41.2gCarbs
16.8gSugar
1.1gFiber
1046mgSodium
153mgChol
17.9gSat Fat
560mgPotassium
45mgCalcium
2.4mgIron
0.9mcgVitamin B12
3.5mgVitamin C
gluten-free-adaptable
sweet-heat
thirty-min-meals
Instructions
1
Prep
Cut pork belly into 1-inch cubes and thread onto a bamboo skewer soaked in water for 20 minutes. Mince garlic and grate ginger.
2
Marinate
Whisk together soy sauce, Shaoxing wine, garlic, five-spice, ginger and 1 tbsp honey. Coat skewered pork and marinate 60 minutes.
3
Grill
Place skewer on a grill over medium-high heat for 10–12 minutes, turning every 2–3 minutes, until fat renders and edges char.
4
Glaze
Brush skewer with remaining honey and sesame oil for the final 2 minutes over medium heat until glossy and amber.
5
Plate
Transfer skewer to a plate over jasmine rice. Thinly slice scallion and scatter with sesame seeds over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork belly
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp Shaoxing wine
- 4 cloves4 cloves garlic
- 1 tsp1 tsp Chinese five-spice
- 2 tsp2 tsp fresh ginger
- 2 tbsp2 tbsp honey, plus 1 tsp for glazing
- 2 tsp2 tsp sesame oil
- 22 scallion
- 1 tsp1 tsp sesame seeds
- 2/3 cup130g cooked jasmine rice, to serve
