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Gluten-Free Passionfruit Pork Belly Skewers with Pineapple
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Ingredients
1.2kg pork belly
1 ½ cups (375ml) Bundaberg Passionfruit
¼ cup salt-reduced soy sauce
¼ cup hoisin sauce
2 tbsp rice wine vinegar
1 tbsp sesame oil
2 garlic cloves, crushed
1 pineapple, skin removed
2 red capsicums, cut into 3cm pieces
Lime, cut into wedges, to serve
Makes 16 skewers
Let's Cook!
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Step 1
Remove skin from pork belly and set aside. Combine Bundaberg Passionfruit, soy sauce, hoisin sauce, vinegar, sesame oil and garlic in a large glass bowl. Cut pork belly into 3cm pieces and add to the marinade. Cover and refrigerate for 1 hour.
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Step 2
Cut pineapple in half lengthways. Cut each half into 3 lengthways wedges, then cut wedges into 3cm thick pieces. Thread pork, pineapple and capsicum onto skewers.
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Step 3
Heat a barbecue hotplate or chargrill pan over a medium high heat. Add skewers and cook for 2-3 minutes on each side or until slightly charred on the outside and cooked through. (If preferred, transfer skewers to a large baking tray and place in a moderate oven for 10 minutes to ensure pork is cooked through.) Serve with lime wedges.
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Tip
To use up the leftover pork skin, place it on a tray and refrigerate, uncovered, overnight to dry out. Cut the skin into long, thin strips with scissors or a sharp knife and cook in an air fryer for 15-20 minutes at 180°C until crispy. Alternatively, place pork skin into a large ziplock bag and freeze for later use.