Pork Belly Skewer Using Pineapple & Szechuan Peppercorn Chilli Jam

Ingredients - Serves 4-5 people

- Pork Belly – approx. 250g per person

- Pineapple & Szechuan Peppercorn Chilli Jam

- Pineapple – approx. 30 cubes sized 2cm x 2cm

- Spring Onions (finely sliced)

- Red Chilli (finely sliced)

- Salt

- Pepper

Method

1. Slice the pork belly into thin strips (approx 2-3cm in width and 4-5cm in depth)

2. Heat the oven to 160°C.

3. Dry the pork belly slices with kitchen paper, then season with salt and pepper and place in a roasting tin.

4. Generously cover the slices with the chilli jam. Note – decant some chilli jam into a small bowl ensuring not to double dip the raw meat directly into the jar.

5. Cover tightly with foil and roast for approx. 1hr 30 mins, until completely tender. Time may vary depending on the size of pork belly.

6. Remove the foil and turn the grill to its highest setting or use the BBQ. Grill or BBQ the meat for 5-6 mins, turning it halfway. Saucy Sister’s Tip: Brush over the sauce from the tin, until the sauce is thick and sticky, and the slices are charred.

7. Remove from the heat and place on a chopping board. Cover with the foil and leave to rest for 10 minutes.

8. Cube the pork belly into a size similar as the pineapple (2cm x 2cm pieces) and skewer with alternating cubes of

fresh pineapple.

9. Garnish with sliced spring onion and red chilli.