These tender, juicy pork belly skewers have a crispy exterior and a meltingly delicious flavour

Simple yet deeply satisfying, these skewers are made from marinated pork belly that is grilled over charcoal, imparting a rich, smoky flavour.

Pork belly skewers by Lennox Hastie. Photo: Nikki To

Lennox Hastie

2 min read

12:00AMFebruary 29, 2024.

Updated 5:40PMMarch 01, 2024

The Weekend Australian Magazine

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You can really feel the pulse of a place by immersing yourself in its street food. From Thailand to Mexico, through to Morocco, India and Japan, street food provides a vibrant reflection of a city’s culture, history, community and daily life. It is often a feast for the senses, celebrating the food of the country and the food of its people. Vietnam is no different. In the bustling streets of Ho Chi Minh City, the aroma of street food wafts through the air, enticing locals and visitors alike.

Pork belly skewers by Lennox Hastie. Photo: Nikki To

Vietnamese pork belly skewers are a delicious street food popular throughout the country. Simple yet deeply satisfying, these skewers are made from marinated pork belly that is grilled over charcoal, imparting a rich, smoky flavour. A combination of fish sauce, soy sauce, ginger, lemongrass, ­sesame and black pepper result in a savoury-sweet flavour with a hint of ­smokiness from the grill, while the lime juice, garlic and chilli adds a tangy, spicy kick to the succulent meat.

Select a piece of pasture-raised pork belly with a good balance of meat and fat, ensuring that it is not too lean. The fat in the pork belly will render beautifully over the heat, basting the meat and creating a luscious, caramelised ­exterior. Cutting the pork belly into thin strips exposes a larger surface area to the heat of the grill, and will result in charred, savoury edges. The result is tender, juicy pork belly with a crispy exterior, bursting with flavour. To accompany these skewers, a cold noodle salad awaits, a refreshing contrast to the richness of the pork.

For a different street food option, try my cold noodle salad recipe here.

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Grilled pork belly skewers

Ingredients

• 600g pork belly, thinly sliced
• 2 sticks lemongrass, pounded and finely chopped
• 10g ginger, peeled and finely chopped
• 2 garlic cloves, finely chopped
• 4 makrut lime leaves, finely sliced
• ½ long red chilli, deseeded, and finely chopped
• ½ bunch coriander stems, washed and finely chopped
• 20ml light soy sauce
• 20ml fish sauce
• 1 tablespoon soft brown sugar
• Black pepper
• Zest and juice of 1 lime
• 2 tablespoons toasted sesame oil
• 8-9 metal or bamboo skewers (soaked for 30 minutes if using bamboo) 

Method

1. In a medium bowl, combine the lemongrass, ginger, garlic, lime leaves, chilli, coriander stems, soy sauce, fish sauce, brown sugar, black pepper, lime, and sesame oil. Mix well to create a marinade.
2. Add the thinly sliced pork belly to the marinade. Ensure the pork is well coated. Cover and refrigerate for at least 1 hour, or overnight if possible.
3. Preheat your grill to a medium-high heat.
4. When you’re ready to cook, carefully thread the marinated pork belly slices onto the skewers, weaving them in a wave-like fashion. Ensure they are secure but not too tightly packed.
5. Place the skewers on the grill and cook for about 3-4 minutes per side, or until the pork is cooked through and has developed a gorgeous char. Remove the skewers from the grill and let them rest for a few minutes before serving.

Serves 3-4