Pork, pineapple & chilli skewers
Inviting friends over? These prep-ahead skewers are the perfect summery lunch to throw on the barbecue as you bask in the sunlight.
Makes 10
400g pork belly, rind off
1/2s mall pineapple, cut into 2cm cubes
1/4 cup chilli oil
2 spring onions, finely sliced
1/4 cup coriander leaves
for marinade
2 tbsp brown sugar
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp oyster sauce
Place the pork belly in the freezer for 30 minutes to make slicing easier. Mix marinade ingredients in a medium bowl. Slice pork into thin strips, add to the marinade, mix to coat and refrigerate overnight or at least 4 hours.
Preheat barbecue to high. Meanwhile, thread pork and pineapple onto skewers (pre-soaking wooden skewers in water, if using). Grill skewers for 3 minutes on all sides, lowering the heat to medium if they colour too quickly.
To serve, brush with chilli oil and sprinkle with spring onion and coriander.
This recipe first appeared in the November 2025 issue of SALIFE magazine.
