Marinated Pork Belly Sosaties

• 1kg pork belly skin removed
• 12 green onions cut in same slices as the pork cubes
• 12 bamboo skewers soaked in water for at least 30 minutes

Marinade and dipping sauce:

• 2 cups water
• ½ cup brown sugar
• 4 stalks lemongrass tender parts, chopped
• 2 cinnamon barks
• 1 tbsp black pepper
• 3 tbsp soy sauce
• 4 tbsp fish sauce
• 4 tsp sriracha
• 4 tbsp rice wine vinegar

Method for the marinade:

• Combine the lemongrass, sugar, cinnamon bark and water in a small saucepan. Bring to the boil and simmer for 5 minutes. Strain into a bowl and chill in the deep freeze. Remove when chilled.
• Add the fish sauce, soy, black pepper and sriracha and stir well. Set aside

Prepare the pork belly:

• Slice the port belly lengthwise into slices then cut the slices in half. Cut each slice into cubes, ensuring that you have 3 cubes for each skewer.
• Combine the pork with the marinade and refrigerate for 1 to 4 hours or longer.

Preparing the dipping sauce:

• Remove the pork from the marinade, set aside. Pour the marinade into a small saucepan. Bring to the boil and let it simmer for 1 minute. This is to ensure you are sterilizing the marinade for the dipping sauce. Do not skip this, as this is very important.
• Strain the marinade into a bowl and stir in the rice vinigar. Set aside.

Start making sosaties:

• Start threading the pieces of pork onto a skewer, with pieces of green onion, and sliced lemongrass, ending with a pork cube. This can be quite sticky and a time consuming process. Repeat until all skewers are used. Set aside.
• Braai the skewers ons a clean grill over a hot fire, turning every few seconds and baste with the marinate sauce every few minutes. The skewers can be placed alongside the grill for less heat to prevent burning. This wil ensure super tender meat.
• Serve with the prepared dipping sauce. ENJOY!

• 1kg pork belly skin removed
• 12 green onions cut in same slices as the pork cubes
• 12 bamboo skewers soaked in water for at least 30 minutes

Marinade and dipping sauce:

• 2 cups water
• ½ cup brown sugar
• 4 stalks lemongrass tender parts, chopped
• 2 cinnamon barks
• 1 tbsp black pepper
• 3 tbsp soy sauce
• 4 tbsp fish sauce
• 4 tsp sriracha
• 4 tbsp rice wine vinegar

Method for the marinade:

• Combine the lemongrass, sugar, cinnamon bark and water in a small saucepan. Bring to the boil and simmer for 5 minutes. Strain into a bowl and chill in the deep freeze. Remove when chilled.
• Add the fish sauce, soy, black pepper and sriracha and stir well. Set aside

Prepare the pork belly:

• Slice the port belly lengthwise into slices then cut the slices in half. Cut each slice into cubes, ensuring that you have 3 cubes for each skewer.
• Combine the pork with the marinade and refrigerate for 1 to 4 hours or longer.

Preparing the dipping sauce:

• Remove the pork from the marinade, set aside. Pour the marinade into a small saucepan. Bring to the boil and let it simmer for 1 minute. This is to ensure you are sterilizing the marinade for the dipping sauce. Do not skip this, as this is very important.
• Strain the marinade into a bowl and stir in the rice vinigar. Set aside.

Start making sosaties:

• Start threading the pieces of pork onto a skewer, with pieces of green onion, and sliced lemongrass, ending with a pork cube. This can be quite sticky and a time consuming process. Repeat until all skewers are used. Set aside.
• Braai the skewers ons a clean grill over a hot fire, turning every few seconds and baste with the marinate sauce every few minutes. The skewers can be placed alongside the grill for less heat to prevent burning. This wil ensure super tender meat.
• Serve with the prepared dipping sauce. ENJOY!