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Pork Belly Skewer, Tomato and Betel Leaf Salsa and Adobo Sauce
Recipe by Brent Draper
Try your hand at this juicy braised pork belly skewer, served with a spicy adobo sauce and a fresh corn and fennel salad.
- Steps
- Ingredients
Ingredients
Spiced Coconut Vinegar
Pork Belly Skewers with Adobo Glaze
Tomato Salsa
Corn and Fennel
To taste
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Steps
- Prepare hibachi by heating coals. Preheat oven to 200°C.
- For the Spiced Coconut Vinegar, place ingredients into a small food processor and process for 30 seconds. Set aside.
- For the Pork Belly Skewers with Adobo Sauce, separate the bones from the pork belly. Slice the pork into 2cm slices and set aside. Roughly chop pork bones and place onto a tray. Roast in the oven for 15 minutes.
- Place roasted bones and pork into a pressure cooker along with remaining ingredients (except 2 tablespoons brown sugar) and cook on high for 25 minutes. Release pressure and transfer the pork slices to a shallow tray. Spoon some cooking liquid over the top.
- Pour the cooking liquid into a large frypan. Add remaining 2 tablespoons brown sugar and simmer until reduced and thickened.
- Cut pork belly into 3 or 4 pieces and thread onto skewers. Cook skewers over a hibachi or in a hot grill pan. Brush continuously with sauce and turn regularly until pork is caramelised and sticky, taking care to avoid burning the sauce.
- For the Tomato Salsa, place ingredients in a bowl and mix. Season with salt and pepper, to taste.
- For the Corn and Fennel, slice kernels from cobs of corn.
- Place a frypan on low heat. Add oil and when hot, add corn and fennel and cook for 15-20 minutes, stirring occasionally.
- Add butter, salt and pepper. Cook, stirring regularly, until lightly golden, about 5 minutes. Remove from the heat.
- To serve, spoon some corn and fennel into each serving bowl. Top with a pork skewer and some salsa . Pour remaining adobo sauce over the pork and serve.
