It's finger licking good!

Pork belly-and-pineapple kebabs

Serves 6 Preparation time 2½ hours, plus resting time Cooking time about 1 hour Oven temperature 180˚ C

This pork belly is cooked twice: first in a flavoursome liquid in the pot, and then over the coals, basted with a sweet sauce. It might take longer, but wait until you taste it!

You need

• 1,2 kg pork belly, skin removed
• 1 cup pineapple juice
• 3 cups stock
• 1 onion, in quarters
• 1 bay leaf
• ½ pineapple, in blocks
• 1 red pepper, in blocks
• fresh bay leaves (optional)

BASTING SAUCE

• 1 cup of the pork belly cooking liquid
• 2 tablespoons honey
• 1 tablespoon oil
• 1 tablespoon soya sauce
•1 teaspoon Dijon mustard
• pinch of salt

Here’s how

1 Preheat the oven to 180° C. Cut the pork belly into four equal parts. Put the meat in an oven dish