Pork belly, but with a difference.
Recipe, styling and photograph by Hein van Tonder
Pork-belly kebabs with fennel slaw
- 1kg pork belly, bone and skin removed but fat cap left intact
- 5 tsp lemon juice
- 100ml tomato sauce
- 130g hot chutney
- 50ml Worcester sauce
- 50ml water
- 50ml orange juice
- 3 garlic cloves, peeled and minced
- 1 thumb fresh ginger, peeled and finely grated
- 2 bay leaves
- 2 star anise
- 2 tsp white sugar
- 8 – 10 wooden skewers, soaked in water
- 3 tbsp extra-virgin olive oil
- 2½ tbsp apple cider vinegar
- 2 tsp freshly squeezed lemon juice
- salt and freshly ground black pepper, to taste
- 8 radishes, thinly sliced
- 1 large fennel bulb, thinly sliced
- 1 green apple, cored and julienned
- 1 tbsp chopped fresh fennel fronds
- fresh dill, to garnish (optional)
For the kebabs, cut the pork belly into 2cm cubes. Place the cubes in a large dish with a lid. Set aside until needed.
Whisk the 5 tsp lemon juice along with the remaining kebab ingredients together in a large bowl. Pour the mixture over the pork-belly cubes. Toss until well coated. Cover and refrigerate to marinate, about 6 hours or overnight.
Remove the cubes from the marinade, brushing off any excess sauce. Carefully thread the cubes onto the soaked wooden skewers (6 – 8 cubes per skewer). Set aside until needed.
Heat a griddle pan over medium-high heat until very hot. Place the kebabs in the pan and grill, turning regularly, until cooked through and charred in places, about 7 – 8 minutes per side. Remove from heat and set aside.
For the salad, whisk the olive oil, apple cider vinegar, 2 tsp freshly squeezed lemon juice and seasoning together in a bowl. Add the remaining salad ingredients and toss until well coated. 6 Serve the pork-belly kebabs with the fennel slaw alongside. Garnish with the fresh dill, if desired.
You can also cook the kebabs on the braai. Simply place the kebabs over hot coals and braai, turning regularly, until cooked through.