[Ingredients]
60ml sriracha hot chili sauce + extra for serving
1tbsp extra virgin olive oil
850g pork belly - rind removed, cut into 4cm pieces
Sea salt
Lime wedges
[Cucumber Salad]
2tbsp white vinegar
1tbsp grated palm sugar
1tsp grated ginger
Cracked black pepper
4 Lebanese cucumber - peeled, seeded, finely chopped
[Steps]
Preheat a char-grill pan or barbecue to high heat.
Place sriracha and oil in a small bowl, mix well. Set aside.
Tread 6 pork cubes into each skewer. Cook skewers for 8mins, turning.
Brush with sriracha mixture and cook, brush twice more, and cook for another 4 more mins, turning, or till charred and cooked thru'.
Salad: Place vinegar, sugar, ginger and pepper in a small bowl and whisk till sugar dissolves.
Add in cucumber and toss well.
Top skewers with salad and salt. Serve with lime wedges and extra sriracha.