BBQ Lemongrass Chilli Pork Belly by Somerset Foodie
For the Pork Belly
- 475g Pork Belly, cut into strips and then cubes
- 100g Lemongrass Chilli Sambal Paste
- 8 x 6'' Wooden Skewers
For the Nuoc Cham Dipping Sauce
- 3tbsps Palm Sugar, chopped into small pieces
- 4tbsps Hot Water
- 2tbsps Rice Vinegar
- 2tbsps Fish Sauce
- 2tbsps Fresh Lime Juice
- 2 Garlic Cloves
- 1-2 Red Chillies, finely diced
If you can, try to marinade the pork overnight but if that's not possible, then at least 3-4 hours. Cut the pork belly into 1'' cubes and mix the Lemongrass Chilli Sambal paste over the meat.
Soak the wooden skewers in cold water for around half an hour.
Divide the meat into 8 portions and thread the cubes into the skewers. You can get to this point well in advance.
To make the Nuoc Cham dipping sauce, melt the palm sugar in the hot water then mix in the rest of the ingredients. This is a very thin sauce, it acts like an super charged seasoning just before you eat the pork.
It's best to cook the pork on a moderate heat, you don't want to burn the meat. Wait until the coals have lost their most fierce heat and keep the rack on it's highest setting. You want the pork to develop some crispy bits, so you'll need enough heat for that caramelization process to happen. The pork skewers will take about 10 minutes to cook, depending on your heat, keep turning them to get an even cook on all sides.
Once cooked, let them rest for a few minutes.