1 kg piece of pork belly
NOMU Extra Virgin Olive Oil
NOMU Oriental Rub
Clark’s Sticky Plum Sauce
You will need:
6 metal kebab skewers
Start by removing the tough skin from the pork belly by carefully running a knife underneath it to separate it from the fat layer. The skin can be used to make crackling or discarded. Slice the pork belly lengthways into strips and then cut into bitesize cubes.
Thread the pork belly pieces onto the skewers, drizzle with a little Olive Oil and season generously with NOMU Oriental Rub.
Braai slowly over medium-heat coals for 10 minutes whilst turning often. After 10 minutes baste the kebabs with Clark’s Sticky Plum Sauce and then braai for a further 2 minutes to caramelize. Keep an eye on the kebabs as the sauce has a lot of sugar in it and will burn quickly.
Remove from the heat and serve with extra sticky plum sauce and lime wedges on the side.
1 kg piece of pork belly
NOMU Extra Virgin Olive Oil
NOMU Oriental Rub
Clark’s Sticky Plum Sauce
You will need:
6 metal kebab skewers
Start by removing the tough skin from the pork belly by carefully running a knife underneath it to separate it from the fat layer. The skin can be used to make crackling or discarded. Slice the pork belly lengthways into strips and then cut into bitesize cubes.
Thread the pork belly pieces onto the skewers, drizzle with a little Olive Oil and season generously with NOMU Oriental Rub.
Braai slowly over medium-heat coals for 10 minutes whilst turning often. After 10 minutes baste the kebabs with Clark’s Sticky Plum Sauce and then braai for a further 2 minutes to caramelize. Keep an eye on the kebabs as the sauce has a lot of sugar in it and will burn quickly.
Remove from the heat and serve with extra sticky plum sauce and lime wedges on the side.
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