Asian Pork Belly Skewers & Mango Slaw
The Asian Pork Belly Skewers & Mango Slaw recipe offers a sumptuous pairing for the Emily May Rosé, ideal for a delightful dinner. This dish marries the savory sweetness of pork belly marinated in hoisin, kecap manis, and soy, with the fresh zest of a mango slaw.
Ingredients
Ingredients
- 500 g pork belly
For the Marinade
- 6 tbsp hoisin
- 6 tbsp kecap manis
- 2 tbsp soy
- 1 tbsp rice vinegar
- 2 tbsp olive oil
For the Slaw
- 1 mango
- 1 cup red cabbage
- 1 cup white cabbage
- 1 carrot
- 2 tbsp lime juice
- Salt
- 1 tbsp honey
To Garnish
- 1 red chilli – sliced finely
- Coriander
- Sesame seeds
Instructions
- Mix all marinade ingredients together and split it into ¾ & ¼ amounts
- Remove the skin from the pork belly (you can also ask your butcher)
- Slice pork belly into ½ inch strips, then Slice the strips into ½ inch pieces so you have small cubes
- Marinate pork in ¾ of the marinade for 30mins – 4 hours
- Skewer the pork onto skewers – if using wooden skewers soak them in water for minimum 30mins to stop them burning
- For the slaw, slice the cabbages thinly using a mandoline or sharp knife and julienne the mango and carrot
- Heat the BBQ to 250c, once at temprature, Grill the pork for 8 minutes, turning a couple times to char all over
- Combine all slaw ingredients together, ready to serve up.
- Drizzle the skewers with the remaining ¼ marinade mix and serve with slaw
Notes
- Make sure you remove the pork belly skin or else it will be very tough
- You can also keep the pork as thick cut bacon strips ½ inch thick and grill them whole instead of skewering them
- Pork belly is great cooked hot/fast but you need to be careful not to overcook it or else it can be very tough
- Substitute chicken thighs if you aren’t a pork belly fan although this will probably convert you!
- Grab a ready-made slaw from the shop and just add the mango to speed up the process too!