makes
10
prep
10 minutes
cook
10 minutes
difficulty
Easy
makes
10
serves
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Fast, Fab & Fruity
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
Ingredients
- 800 g skinless pork belly
- 1 small red capsicum
- ¼ fresh pineapple, peeled, cored and cut into 2 cm chunks
- 1 brown onion
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp tomato sauce
- 1 tsp smoked paprika
- 2 tsp soy sauce
- 2 garlic cloves, grated
- Black pepper
- 2 tbsp olive oil, plus extra for drizzling
- Lemon wedges, to serve
- Tabasco, to serve
Marinating time overnight
Instructions
- Cut the pork belly into 2.5 cm cubes, then cut the capsicum, pineapple and onion into 2 cm squares. In a large bowl, combine the pork with the salt, sugar, tomato sauce, paprika, soy sauce, garlic, a generous pinch of black pepper and the olive oil and mix well to combine. Marinate overnight, if you like.
- Thread the pork onto metal skewers alternating a piece of pork with a piece of capsicum and then a piece of pineapple & onion.
- Heat a chargrill pan or barbecue over medium-high heat, then grill the skewers for about 8 minutes, turning frequently, and drizzling with extra olive oil. Transfer to a serving plate and rest for a minute before serving. Serve with lemon wedges and Tabasco.
Photography by Jiwon Kim.Tabasco
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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