Sriracha Miso Pork Belly Skewers

A simple dish with "bang for buck" flavour!

These Pork Skewers are great for a mid week meal with rice or a game day finger food snack

Paste

1/3 cup Sriracha chilli sauce

2 tablespoons Miso Paste

1 Tablespoon Fish Sauce

Pork belly strips or cubes

Fresh chopped Chilli

Honey

Make the paste by mixing the Sriracha, Miso and Fish sauce together.

You don’t have to be too fussy, a few lumps is fine!

Skewer the Pork Belly Strips, either lengthways or in bite-sized cubes

Brush with the pork skewers with the paste and rest them in the fridge for at least one hour.

When ready to cook, remove the skewers from the fridge and brush with the paste again.

Set your BBQ or Over to 130°C (158°F) and cook for an hour, this will start to break down the collagen and soften the pork.

After the initial hour cooking, Grill the skewers over a medium heat: 180°C (250°F) for 15-20 minutes turning often. If you don’t have a grill or BBQ you could fry them in a skillet to finish the cooking.

Pour 3 or 4 Tablespoons of Honey or Sweet chilli on top of the remaining paste, sprinkle with fresh chopped chilli and serve alongside or drizzled over the pork skewers.

This layering of the sauce looks great and provides an unexpected taste burst.

I sprinkle with a few chopped chillies.

Serve with the dipping sauce on the side