Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thinly slice 500 grams of pork belly into 1 centimeter thick pieces suitable for skewering.

2. 2

   In a medium bowl, combine 2 tablespoons of minced fresh galangal, 4 cloves of minced garlic, 4 tablespoons of light soy sauce, 2 tablespoons of Chinese rice wine vinegar, 1 tablespoon of brown sugar, 1 teaspoon of Chinese five-spice powder, and 1/2 teaspoon of white pepper.

3. 3

   Add the sliced pork belly to the marinade, ensuring all pieces are well coated, then cover the bowl and refrigerate for at least 4 hours, or preferably overnight.

4. 4

   Soak 12 wooden skewers in water for 30 minutes to prevent burning, then carefully thread the marinated pork belly onto the prepared skewers.

5. 5

   Preheat a charcoal grill to medium-high heat, ensuring the coals are glowing with a light ash coating.

6. 6

   Place the skewers on the hot grill and cook for 3 to 4 minutes per side, brushing with 1 tablespoon of sesame oil during the last few minutes, until the pork is caramelized and cooked through.

7. 7

   Remove the cooked skewers from the grill, let them rest for 2 minutes, and then serve immediately garnished with 2 stalks of chopped green onions.