If you’re looking for the best gift for dad – make it an experience by teaching and treating him to these tasty pork belly skewers with a tangy, bitter, sticky, orange marinade. And see what he’s got up his sleeve.
Executive Chef Kerry Kilpin from Steenberg Farm has shared her secret signature recipe that brings back her Father’s Day memories.
Pork Belly Skewers
By Steenberg Executive Chef Kerry Kilpin
Prep time: 15 minutes Cooking time: 30 minutes this includes making the marinade and cooking of the skewers Total time: 45 minutes Serves: 6
500g pork belly – no bone and rind removed
Halve the pork belly pieces, place on a skewer and drizzle with olive oil. Season with salt and togarashi spice. Togarashi has a nice chilli bite so use as much to suit your taste buds.
In a preheated pan, pan-fry the pork on medium heat until golden on both sides. Turn down to a low heat and continue cooking until cooked through.
Sticky Bitter Orange Dipping Marinade
30m red wine vinegar
500ml chicken stock
10ml soy sauce
35 drops Angostura Bitters
15g corn flour
Place the sugar in a pot on a medium heat, allow the sugar to melt and start to caramelise. Once the sugar reaches a light brown colour; deglaze with red wine vinegar and stock.
Bring the sauce to the boil and reduce by half, add the juice of one orange, Angostura Bitters, soy sauce, and butter.
Dissolve the corn flour in the water, thicken the sauce with the corn flour and water solution and season with salt.
Serve the pork skewers warm with the sticky sauce in a bowl on the side for dipping or drizzled liberally over them.