10 Aug 2022
35 Minutes | easy | Serves 4
These tender pork belly skewers are coated in a sticky sauce inspired by Vietnamese caramel pork. Made with coconut water, fish sauce and sugar, it provides an aromatic, salty glaze for the pork. It’s important to cook the pork belly quickly in this instance as overcooking will make it tough. Serve it with a fresh, crunchy and spicy apple and fennel salad.
Heat the oil in a small saucepan and add the ginger and garlic. Cook for a minute or so, stirring, until fragrant.
Add the sugar, coconut water and fish sauce and allow the mixture to bubble down until thick and glossy - around 10 minutes. Stir in the rice vinegar and set aside.
Place the lime juice in a bowl and add the sliced apple and fennel - mix well.
Combine the fish sauce, sugar and chilli and mix until the sugar is dissolved. Combine with the vegetables and stir through the chilli and mint. Set aside.
Preheat two gas burners on the Jupiter Outback BBQ and set the heat to medium. Thread the pork belly cubes onto 2 long or 4 small skewers, alternating occasionally with pieces of spring onion.
Position the pork belly skewers so that they are close to the flames but not directly over them - pork belly is very fatty and will cause flare ups easily. The aim is to cook the pork belly until just cooked - don’t overcook it as it will become too tough to eat - they shouldn’t take more than 5 minutes. If the fat causes flare ups, move the skewers further towards the cooler side of the BBQ.
Just before the end of cooking time, brush a little of the caramel sauce onto the pork, then cook very briefly again, taking care as the sugar will burn. Remove from the heat, brush with more caramel sauce and serve with the salad.
You may be more familiar with slow roasting pork belly, but it’s perfectly possible to cook it quickly on the BBQ in smaller chunks - just remember to take care with dripping fat and keep the cooking time short to avoid tough meat.
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