Sticky maple pork belly skewers

Sticky maple pork belly skewers

From
Posh Kebabs
Serves
4
Cooking time
30 mins

This pork and beans combo is great at any time of day: at breakfast with a crispy fried egg; lunch in a warm buttered crusty roll; and dinner with a hot, fluffy baked potato. Even better if you have a camp fire to eat them round.

Ingredients

Quantity Ingredient
1kg pork belly, cut into 2cm cubes
5 tablespoons maple syrup
3 tablespoons dark soy sauce
1 tablespoon sweet chilli sauce
1 tablespoon dijon mustard
1 garlic clove, crushed
1/2 teaspoon chilli powder

For the smoky baked beans

Quantity Ingredient
1 tablespoon olive oil
1 onion, finely chopped
1 garlic clove, crushed
2 tablespoons smoked paprika
1 tablespoon thyme leaves
1 teaspoon red wine vinegar
400g chopped tomatoes
1 tablespoon maple syrup
400g cannellini beans, drained and rinsed
400g haricot beans, drained and rinsed

Method

  1. Place the pork belly into a large mixing bowl. Pour in the maple syrup, soy and sweet chilli sauces, and mustard. Add the garlic and chilli powder and mix well. Season, cover, and chill for at least 20 minutes or up to 24 hours if you have the time.
  2. To make the smoky baked beans, heat the oil in a frying pan, add the onion, and fry on a medium heat for 5 minutes until starting to soften. Add the garlic, paprika, thyme, and vinegar and fry for a further minute. Tip in the tomatoes, maple syrup, and both types of beans. Bring to a simmer and cook for about 10 minutes until thick.
  3. Meanwhile, preheat the grill to high. Thread the pork belly onto 4 long skewers, lay on a baking sheet, then grill for 10 minutes, turning and brushing with any excess marinade halfway through cooking until golden and cooked through.
  4. Serve the beans alongside the pork belly skewers.
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