Pork Belly Skewers with Vietnamese Caramel Sauce

Serves 4-6 as an entree
Time 30 minutes + marinating time


450g pork belly

1 shallot, finely grated
2 cloved garlic, finely grated
1 knob ginger, finely grated
1 tbsp Asian caramel sauce
1 bunch coriander, finely chopped
2-3 spring onions, finely chopped
1 tbsp fish sauce
1 tsp sesame oil
2 tbsp light soy
½ tbsp granulated sugar
Pinch salt
Shallots, finely grated
Garlic, finely grated 

To serve
1 iceberg lettuce, leaves
2 tbsp sesame seeds
1 bunch mint
1 bunch coriander


Slice pork into thin slices 1 cm thick. 

Place all marinade ingredients in a bowl with the pork slices and allow to marinade for at least an hour, or overnight. 

Skewer the marinated pork on bamboo skewers that have been soaked in water for at least 30 minutes to ensure they don’t burn. 

Place pork on skewers and grill on a barbecue or grill pan on a medium high heat. Turn to ensure the pork cooks on both sides. 

Remove pork from skewers and serve in a lettuce cup with fresh mint, coriander and a sprinkle of sesame seeds.