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Pork-belly kebabs with fennel slaw

Name: Pork-belly kebabs with fennel slaw
Yield: 4 - 6
Ingredients: KEBABS; 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; SALAD; 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)

November 20, 2019 (Last Updated: November 13, 2019)

Pork belly, but with a difference.

Recipe, styling and photograph by Hein van Tonder

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Pork-belly kebabs with fennel slaw

Serves: 4 - 6

Total Time: 45 mins + 6 hrs/overnight, to marinate

Ingredients

KEBABS
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
SALAD
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)

Instructions

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.