Crispy Pork Belly Skewers with Chilli Garlic Caramel Sauce

Roasted pork belly with succulent, juicy flesh of meat and a crunchy crackling gets a real boost with a chilli garlice caramel sauce prepared with xylitol instead of sugar. The sauce can be prepared a few days ahead, cover and chill. For a well rounded meal, serve with an extra portion of leafy greens.

150 g Xylitol
2 tablespoon Water
2 Large red chillies, deseeded and chopped
2 Garlic cloves, peeled and finely chopped
100 ml White wine vinegar
1 tbsp Thai fish sauce
Juice of 1 lime
1 tbsp Salt (I used Kala Namak)
1.2 kg Pork belly, skin pricked
A handful of mint leaves or chopped chives, to serve
1 Small white radish, peeled into ribbons, to serve

In a small pan, heat the sugar with water. When it turns a caramel colour, take off the heat. Add the chillies and garlic, let sizzle briefly. Stir in the vinegar over a medium heat for 2 minutes. Take off the heat and stir in the fish sauce and lime juice. Set aside to cool.
Using a meat tenderizer, a metal skewer, or an ice pic, poke as many holes as you can in the pork skin, being careful not to go too deep and puncture the meat.
Preheat the oven to 220C/430F. Rub the salt into the skin of the pork. Place the pork on a rack in a roasting pan, skin-side up, then pour in enough water to fill the pan to just under the rack. Cook for 1½-2 hours until the meat is tender and the skin crispy, topping up with water as necessary. If the skin's getting too dark, turn the oven down to 200C/400F. Remove and set aside to rest for 15 minutes.
Place radish ribbons in a bowl and sprinkle some salt over. Set aside for 10 minutes. Rinse under the running water and squeeze out the excess water.
Put the pork skin-side down and cut into bite-sized cubes. Thread on to skewers and arrange on a platter with the mint and radish ribbons. Drizzle over some of the caramel sauce, serve the rest on the side.

20 comments:

Lola Martínez 27/6/24 14:11: No tengo costumbre de consumir panceta, pero ciertamente la que has preparado tan crujiente y dorada, acompañada de esa salsa agridulce, la probaría con sumo gusto.
Tom 27/6/24 14:27: ...this looks fabulous!
eileeninmd 27/6/24 15:18: Looks delicious, I have never tried Pork Belly. Take care, have a great day!
Bill 27/6/24 17:25: I had pork belly years ago and liked it but haven't had it since.
Pam 27/6/24 19:32: So crispy and delicious! Yum.
DEZMOND 27/6/24 20:07: Poor piggy did not know what would happen to her.
DUTA 27/6/24 21:11: I don't eat pork, but your dish looks ravishing! I constantly make use of the mentioned ingredients (garlic, vinegar, raddish, mint leaves) with other dishes.
JoAnna 27/6/24 21:53: Hi Angie, I was very intrigued by this sauce.
Brian's Home Blog 28/6/24 00:36: The flavor has got to be amazing!
roentare 28/6/24 00:51: I would love the chili sauce here
Citu 28/6/24 02:36: Gracias por la receta. Te mando un beso.
Margaret D 28/6/24 07:29: Just love pork crackling.
Julia y sus recetas 28/6/24 08:17: Me encanta la panceta y esta se ve muy rico, super crujiente, me ha gustado mucho!!
Javier 28/6/24 10:09: Awesome!! This pork belly looks so crispy and yummy!
Rose world 28/6/24 10:31: The pork belly skin looked crispy. Oh my. Fantastic food.
babYpose 28/6/24 11:33: The sauce looks good, I need to use meat tenderizer too instead of boil and boil it hehe.. Thanks for the tips there.
David M. Gascoigne, 28/6/24 12:50: I think my arteries might complain!
My name is Erika. 28/6/24 14:22: Yum, yum, yum. Pork belly is one amazing meat. Happy Friday Angie.
David 28/6/24 18:32: Hi Angie, We both love pork belly but we would have never thought to pair it with such an exotic sauce. Looks and sounds great! FYI...you never or rarely go out to eat. In contrast we eat out or eat semi-prepared food at least twice a week. Perhaps not the healthiest but we're too lazy in retirement to prep complex meals or treats at home. Differences make the world go round... Take Care, Big Daddy Dave
Cooking Julia 28/6/24 23:57: This pork looks crispy and juicy, marvelous!