Grilled Lemongrass Pork Belly Skewers

Whether the sun's out, waiting for the barbeque to be fired up, or you're looking to put this in the oven, the end result is the same - juicy and tender pork belly, packed full of lemongrass and savoury Vietnamese flavours that will hands down guarantee to be a favourite. And what a time to cook this as well since it looks like we'll have a scorcher of a summer.

Not a fan of pork? This recipe is fantastic with chicken - use meat from the thighs for maximum flavour. Whatever your preference the best thing is to leave the meat marinading overnight but we've tested this out with just 4 hours before grilling and it was still. Oh. So. Good.


Makes 12-14 skewers

What you need for the pork skewers:

  • 12-14 15cm bamboo skewers - soak in water until you're ready to skewer the meat
  • 2 tbsp brown sugar
  • 250ml hot water
  • 1 kg pork belly - skinless and sliced into 1.5 inch chunks
  • 3 lemongrass sticks - tough outer leaves removed, sliced
  • 5 cloves of garlic
  • 2 Thai shallots
  • 60ml fish sauce
  • 2 tbsp oyster sauce
  • 2 tbsp brown sugar
  • 1/2 tsp black pepper
  • 2 tbsp sesame oil
  • 1/4 tsp sea salt
  • To garnish - scallions, red chilli, coriander, mint, cucumber, Thai basil and crushed blanched peanuts

What to do:

  1. In a small saucepan, add the brown sugar and hot water. Boil until the liquid reduces then set aside to cool
  2. Use a blender to mince the lemongrass, garlic and shallots until it becomes a chunky paste. Add this to the sugar sauce
  3. Add the fish sauce, oyster sauce, brown sugar, black pepper, sesame oil and salt to the mixture. Stir until the brown sugar has completely dissolved
  4. In a large bowl, add the marinade to the pork belly. Cover with cling film and refrigerate for at least 3 1/2 hours.
  5. Take the pork out and begin to skewer it (about 4 pieces per stick). Leave the pork skewers at room temperature for around 30 minutes (this will ensure even cooking)
  6. Pop it on the barbeque until cooked or grill in the oven for 10 minutes, turning over the pork halfway. The rest of the marinade left in the bowl can be used to baste the meat as you see fit. Or if you're using the oven, save the juices to let everyone pour their own at the very end

If you're feeling extra here's the ingredients and recipe for making rice noodles and pickled carrots and daikon that'll go splendidly with the pork

  • 250g rice sticks or rice vermicelli
  • 1 large carrot - use a peeler to make ribbons
  • 1/2 daikon (aka mooli or white radish) - cut into circles
  • 500ml hot water
  • 30g white granulated sugar
  • 6 cloves of garlic, smashed
  • 50ml white distilled vinegar

  1. Cook the rice sticks or vermicelli according to the instructions on the packet. Drain and set aside
  2. In a large jar, add the water, sugar and vinegar and mix until the sugar has dissolved
  3. Add the carrot and daikon. Leave for at least 2 hours then serve

Sourcing Specialist


Reciting the first five minutes of Shrek while eating a plate of nasi lemak is something I am proud of.

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