sticky orange, honey and cumin pork belly skewers

sticky pork belly skewers

I made these finger-licking sweet and sticky pork belly skewers for the latest issue of Crush and they are an absolute winner!

A must try for your next braai.

And I Love the salty crunch of the crushed crackling I used as a final season on the ready grilled pork skewers.

Recipe serves 4 – 6

1kg Pork Belly, off the bone
1 orange, thinly sliced
1 Tbsp (15ml) Olive oil
1 small red onion, finely chopped
2 cloves of garlic, crushed
1 Tbsp (15ml) ground cumin
½ tsp (2.5ml) fennel seeds
½ cup (125ml) fresh orange juice
Juice of 1 lemon
2 Tbsp (30ml) honey
Maldon sea salt
2 tsp (10ml) cumin seeds
Bamboo skewers

Preheat oven to 180°C.
Remove the scored skin from the Pork belly, leaving a good layer of fat on the meat and set aside.
Cut pork into long thin slices about 5cm wide and set aside.

To make the glaze:
Heat a little oil in a small saucepan and gently fry onion, garlic, ground cumin and fennel seeds for a few minutes or until fragrant and golden.
Add orange juice, lemon juice and honey and allow to cook for 10 minutes. Remove from heat and set aside to cool in fridge.
Once glaze has cooled, add pork belly slices and set aside to marinade for 30 minutes.
Thread pork strips onto the bamboo skewers, alternating with an orange slice or two, and reserve any leftover marinade.
Roast in oven (or grill over coals) for 15 minutes or until pork is cooked through, basting with the leftover marinade every few minutes.
Once pork is cooked, remove from oven and leave to rest for 10 minutes.

To make the Crackling salt:
Preheat oven onto grill.
Sprinkle the Pork skin with Maldon sea salt and cumin seeds, making sure you season well into the cracks of the scored skin.
Place seasoned skin onto a foiled oven tray and place under the grill for a couple of minutes or until skin has turned into crackling, is golden brown and crispy.
Remove from heat, chop up finely and sprinkle over the pork skewers before serving.

Credits:

This recipe was especially written for Crush magazine

Photographer: Matthew Ibottson

Recipe and food styling: Luisa Farelo Hayes

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