Sizzlefest: Sunday 2 February 2020
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Pork Belly Kebabs with Honey-Mustard Sauce

Recipe by Bente Grysbaek

Caramelised crispy pork with a deliciously sweet mustard sauce.

  • 500g pork belly
  • 100g butter
  • 100g Dijon mustard
  • 75g honey
  • Pinch of salt
  1. Cut into size, season with salt and thread onto skewers.
  2. Grill pork belly skewers over hot coal until cooked.
  3. For the sauce, bring everything to a boil in a pot; let it simmer for about 5-8 min until slightly thickened.
  4. Serve over the Pork Belly.

Chef Bente Grysbaek demonstrated these Kebabs during Sizzlefest 2019. You can read more about Bente over here.

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