Recipe: Pork-belly Skewers with Vietnamese Caramel Sauce


Serves 10


  • About 900g pre-cooked slow-cooked pork belly
  • 6 tbsp dark soy sauce
  • 4 tbsp fish sauce
  • 1 tbsp grated ginger
  • 2 limes, juiced
  • 175g soft brown sugar
  • 1 red chilli
  • 1 seeded and finely chopped cucumber


  1. Remove the pork belly from any packaging and cut into 5cm squares.
  2. Combine the soy sauce, fish sauce, ginger, limejuice and brown sugar in a saucepan and melt the sugar over a low heat. Bubble, while stirring, until syrupy, then take off the heat to cool slightly.
  3. Toss the pork belly cubes with 100ml of the marinade in a bowl, and leave to marinate in the fridge for at least 30 minutes.
  4. Mix the remaining sauce with the chilli and leave at room temperature to use as a dip.
  5. Heat the oven to 200°C/fan 180°C/gas 6.
  6. Line a baking tray with baking paper.
  7. Stand the belly pork pieces skin-side up on the tray and roast for 20 minutes until golden, sticky and caramelised.
  8. Use a swivel vegetable peeler to cut the cucumber into as many strips as you have pork belly chunks.
  9. Ruffle each strip onto a cocktail stick or small wooden skewer, and leave in the fridge.
  10. To serve, skewer each pork belly piece with one of the cucumbered skewers, then arrange on a platter with the bowl of Vietnamese caramel dipping sauce.