An easy midweek dinner using my favourite cut of pork, the belly. This recipe is a take on my grandmother's recipe of marrying pork and pineapple to create a perfect sweet, savoury and spicy with the help Jimmy’s Sate.
INGREDIENTS
500g skinless pork belly
4 tbs Jimmy’s Sate
1 clove garlic, crushed
50ml orange juice
1 tsp salt
3 tbs sweet chilli sauce
2 tbs kecap manis
1 small pineapple
Bamboo skewers
METHOD
STEP 1
Cut the pork belly into 2 inch strips then into 1 inch cubes.
STEP 2
Place the pork belly into a mixing bowl and marinade with Jimmy’s Sate, garlic, orange juice, salt, sweet chilli sauce and kecap manis.
STEP 3
Mix well and keep in the fridge overnight.
STEP 4
Soak some bamboo skewers in water overnight.
STEP 5
Take the pork out an hour before you want to cook for it to come to room temperature.
STEP 6
Meanwhile prepare the pineapple. Cut the pineapple into quarters and remove the core. Cut the pineapple into the same size cubes as your pork.
STEP 7
Using the soaked bamboo skewers, thread a piece of belly followed by pineapple. Repeat. I have 2 pieces of pork and 2 pieces of pineapple on one skewer.
STEP 8
Heat your grill or fire up your bbq on high heat and grill on high for 5 minutes on each side. Baste with the remaining marinade in the bowl.
STEP 9
Serve hot or cold.
