By Ernie Els Wines
Wine pairing: Ernie Els Big Easy Cabernet Sauvignon Rosé 2025
Sweet and savoury Asian-style BBQ flavours meet their perfect match in a crisp, fruit-forward Rosé. These irresistible skewers are made with cubed, skinless pork belly, but pork fillet or boneless chicken thighs make excellent alternatives. Serve alongside a vibrant Asian-style slaw or a simple green salad for effortless summer feasting at its finest.
1.Using a small, sharp knife, remove the skin from the belly. Cut the belly into bite-sized cubes and place them in a bowl. GLAZE: *For oven cooking, baste the skewers, then cook in a preheated oven at 180°C for 20-25 minutes, basting often.
Ingredients
Instructions
2.Add the sesame oil, soy sauce, garlic and ginger and stir to coat. Cover and refrigerate for at least 4 hours or overnight.
3.In the meantime, prepare the glaze (see below).
4.To cook, skewer the cubes on bamboo sticks (or heat-proof metal skewers), then baste generously with the glaze and braai* over medium heat until fully cooked and sticky, basting often.
5.Serve warm with a crunchy salad or an Asian-style slaw.
1.Place all the ingredients in a small saucepan and bring to a simmer.
2.Simmer over low heat for 5 minutes, then use to baste the skewered meat while grilling.