Log fire roasted pork belly skewers

This is possibly our most moreish snack! A pork belly skewer is something more substantial for those winter afternoon rugby games. If the day allows it, a great way to finish off the pieces of pork belly is on the fire. Give everyone a skewer or two, and they can pop them on as they wish, a bit like a marshmallow. The great thing about this recipe is that you can cook the belly beforehand and crisp them up just before serving, but be wary of the heat here, which is held in the many layers of pork fat, in the belly pieces. Serve them just cool enough, so that your guests don’t burn their mouths as they eagerly chow it all down.

Ingredients:

Serves: 6–8 | Prep: 10 minutes | Cook: 1 hour 30 minutes

1 kg pork belly, bone out
250 ml muscadel
125 ml stock
1 Jimmy Public star anise
1 bunch spring onions – remove 2 for garnishing
100 ml soy sauce
6 Tbsp tomato ketchup
4 Tbsp local honey

Method:

1. Preheat the oven to 160° C.
2. Place the belly in a roasting tray and cover with the muscadel, stock, star anise and spring onions.
3. Cover tightly with foil and place in the oven for 1 hour.
4. Remove from the oven and allow to cool slightly.
5. Light the fire or turn the oven up to 220° C.
6. Once the belly is cool enough to handle, cut into 1-inch cubes.
7. Mix the belly cubes together with the soy sauce, ketchup and honey.
8. Place the cubes on the end of the skewers and cook them either over a medium grill or back on a roasting tray in the oven for 20 minutes, or until they are crisped up.
Serve them warm on the skewers, with a little extra chopped spring onion as garnish.
These are so rich and filling, a little serves a large crowd as a starter. Be sure to use extra long skewers if you’re log fire roasting them, since log fires tend to get quite toasty.
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