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Pork Belly Kebabs with Honey-Mustard Sauce
Recipe by Bente Grysbaek
Caramelised crispy pork with a deliciously sweet mustard sauce.
Ingredients
- 500g pork belly
- 100g butter
- 100g Dijon mustard
- 75g honey
- Pinch of salt
Method
- Cut into size, season with salt and thread onto skewers.
- Grill pork belly skewers over hot coal until cooked.
- For the sauce, bring everything to a boil in a pot; let it simmer for about 5-8 min until slightly thickened.
- Serve over the Pork Belly.
Chef Bente Grysbaek demonstrated these Kebabs during Sizzlefest 2019. You can read more about Bente over here.
