Pork Belly Shekuwa
Serves 4-6 as a starter
450 g | 1 lb pork belly (or 8 pre-cut rashers)
½ tablespoon finely grated ginger
2 tablespoons light soy sauce
½ tablespoon cider vinegar (raw is best)
½ teaspoon Mustang masala
vegetable oil for cooking
Cut the meat into rashers approximately 1-1½ cm| ½ inch thick.
Mix the ginger, soy sauce, vinegar and Mustang masala together in a bowl and rub into the meat, until every piece is evenly coated and leave to marinate in the fridge overnight or for a minimum of 2 hours.
Heat your griddle on high, brush each side of your kebabs with oil and place directly on the griddle. Cook for 4-6 minutes on 1 side, let the shekuwa caramelise before turning and cook on the other side until they are cooked right the way through. Shekuwa cook best if the pan isn’t overloaded, a good rule is to leave 1-2 cm breathing space around each kebab while they cook.
Heat your grill on a high setting while you brush each side of your kebabs with oil then arrange your shekuwa on the mesh of your grill pan. The shekuwa can be arranged close to each other but for best results they shouldn’t be touching. Cook for 4-6 minutes on 1 side, let the shekuwa caramelise before turning and cook on the other side until they are cooked right the way through. Shekuwa cook best if the pan isn’t overloaded, a good rule is to leave 1-2 cm breathing space around each shekuwa while they cook.
Lightly brush each shekuwa on both sides with oil, place on a medium barbecue and grill for 4-6 minutes each side until properly cooked through.
- Shekuwa is made for cooking on a BBQ and serving ‘traditional style’ simply with a spicy chutney and a beer
- For a meal try cramming shekuwa, salad, a dip and spicy chutney into a wrap,it may not be traditional but it's so good
- If you like thing hot add extra Mustang masala, up to 1 teaspoon is good