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Vietnamese Pork Belly Skewers Recipe


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     Vietnamese Pork Belly Skewers

Category   Appetizers
Sub Category   None
Servings   10
Preptime   40 min

6 tbsp dark soy sauce
4 tbsp fish sauce
1tbsp ginger, grated
2 limes, juiced
175g brown sugar
1 red chilli, seeded & finely chopped
1 cucumber
900 g precooked pork belly

Cut pork belly into 5cm cubes.
Combine soy sauce, fish sauce, ginger, lime juice, and brown sugar in sauce pan over low heat. Stir until syrupy, remove from heat. Marinade pork cubes in 100ml of the syrup for at least 30 minutes. Mix remaining syrup with the chilli to make the dipping sauce.
Heat oven to 200c. Line a baking tray with baking paper. Stand pork cubes skin side up on tray and roast for 20 min until golden and sticky.
Use vegetable peeler to cut cucumber into ribbons. Ruffle each strip onto a skewer and refrigerate until ready to serve. Add one of the pork cubes to each skewer and serve with the dipping sauce.

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