Savour these juicy, marinated orange and miso pork belly skewers, perfectly charred and paired with a fresh, vibrant fennel salad.

Ingredients

500g/1lb 2oz pork belly slices
2 bulbs of fennel thickly sliced and brushed with a little oil (reserve the tops to garnish)
1 large orange, peeled and thickly sliced
Thumb-size piece of ginger sliced into fine matchsticks

For the marinade
1 tsp garlic paste
1 tsp ginger paste
3 tbsp miso
1 tbsp sesame oil
1 tsp mirin
Juice and zest of an orange
3 tbsp honey
1 tsp rice vinegar
1 tsp sriracha

Method

1. Mix together all the marinade ingredients, set half aside to use as a glaze later.

2. Cut the pork belly into 3cm cubes and place in the marinade.

3. Thread on to skewers and set up the BBQ for indirect and direct cooking. I have used two charcoal baskets either side of the grill and placed the skewers in the middle.

4. Heat a small amount of oil and fry the finely sliced matchsticks of ginger until crisp and set aside for garnish.

5. When the pork has almost reached temperature, move the skewers directly over the flames to get a little char and glaze every now and then with the marinade. When they have enough colour, move to an indirect area to keep warm while you grill the fennel.

6. Layer the fennel and orange slices then top with the skewers and finish with the ginger and fennel tops.

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