Sticky, sweet, and just the right level of spicy, Jason Howard’s barbecue pork belly skewers need to be added to your weekly recipe rotation.
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Serves
4
For The Pork Belly:
Pork Belly
Bay Leaf
Onion
Carrot
Garlic
Scotch Bonnet Chilli
Spring Onion
For The BBQ Sauce
Tomato Paste
Tomato Ketchup
Brown Sugar
Garlic Powder
Scotch Bonnet Chilli
Pineapple Juice
Smoked Paprika
Soy Sauce
Gold Rum
For The Fried Plantain Crisps
Plantain
Serves
4
For The Pork Belly:
Pork Belly
Bay Leaf
Onion
Carrot
Garlic
Scotch Bonnet Chilli
Spring Onion
For The BBQ Sauce
Tomato Paste
Tomato Ketchup
Brown Sugar
Garlic Powder
Scotch Bonnet Chilli
Pineapple Juice
Smoked Paprika
Soy Sauce
Gold Rum
For The Fried Plantain Crisps
Plantain
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Step 1.
Start by getting the pork belly on to braise. Dice the onions, dice the carrots and smash the garlic clove. Chuck them into a pot with the pork belly, bay leaf, and halved scotch bonnet. Cover with cold water. Bring to the boil and braise for one and a half hours, (or more, depending on size) until tender.
Step 2.
While the pork cooks, make the BBQ sauce. Add all the ingredients to a medium saucepan and set over a medium heat. Bring to the boil and whisk until the sugar has dissolved, the sauce has thickened and everything is combined.
Step 3.
To make the plantain crisps, peel and thinly slice the plantain with a knife or a mandoline. Soak in water and salt (to stop them browning. Leave them for 30-60 mins which will season them slightly). Fry at 180°C in vegetable oil until golden brown. Place on paper towel to drain and excess oil. Keep the frying oil warm.
Step 4.
Preheat the oven to 200°C.
Step 5.
Once cool, cut the pork belly into 1-inch squares. Carefully fry in the plantain oil at 180°C until golden brown and crispy. Toss with a little of the BBQ sauce and thread onto skewers.
Step 6.
Roast the skewers in the oven until caramelised, turning regularly and brushing with the BBQ sauce. Keep lacquering on the glaze until you have a rich, sticky caramelised crust.
Step 7.
Serve the skewers with extra BBQ sauce, garnish with spring onions and plantain crisps.
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