Pork belly and pineapple share a skewer with a sticky soy-and-hoisin glaze. Reserve a little clean marinade before adding the raw pork so you have a separate glaze for basting.
Serves 4 · Prep 20 min (plus 30 min marinating) · Cook 15 min
Ingredients
- 800g pork belly, skin removed, cut into 3cm cubes
- 1/4 cup (60ml) soy sauce
- 2 tbsp brown sugar
- 2 tbsp hoisin sauce
- 1 tbsp rice wine vinegar
- 2 garlic cloves, crushed
- 1 tsp grated ginger
- 1/2 fresh pineapple, cut into chunks
- Sesame seeds and sliced spring onion, to serve
- 8 bamboo or metal skewers (soak bamboo skewers in water for 30 minutes)
Method
- Whisk together the soy sauce, brown sugar, hoisin, rice wine vinegar, garlic and ginger. Before adding any raw pork, transfer a small portion to a separate clean bowl for basting.
- Add the pork belly cubes to the remaining marinade and toss to coat. Cover and marinate in the fridge for at least 30 minutes.
- Thread the pork and pineapple chunks alternately onto the skewers.
- Heat a BBQ to medium-high. Cook the skewers, turning regularly and basting only with the reserved clean marinade, for approximately 12–15 minutes, or longer as needed. Check the largest pork pieces with a clean thermometer; aim for at least 71°C in the centre. Move away from direct heat if the glaze colours too quickly. Discard marinade that has touched raw pork.
- Scatter with sesame seeds and spring onion to serve.
NSW Food Authority cooking-temperature guidance.
Find more cooking inspiration in The Lucky Pig Recipe Hub.
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Find us at 452 Centre Road, Bentleigh VIC 3204. Ask our butchers for help choosing the right cut for your next meal.
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