Pork Belly Shekuwa

Df, Ef, Nf

 

 

Serves 4-6 as a starter

1 kg pork belly 
1 ½ tablespoons grated ginger
4 tablespoons light soy sauce

1 tablespoon cider vinegar 
1 teaspoon Mustang Masala
Rapeseed oil for cooking  

Method  
Cut the meat into rashers approximately 1-1.5 cm thick. Mix the ginger, soy sauce, vinegar and Annapurna Masala together in a bowl and rub into the meat, until every piece is evenly coated and leave to marinate in the fridge overnight or for a minimum of 2 hours.

Griddle

Heat your griddle on high, brush each side of your kebabs with oil and place directly on the griddle. Cook for 4-6 minutes on 1 side, let the shekuwa caramelise before turning and cook on the other side until they are cooked right the way through. Shekuwa cook best if the pan isn’t overloaded, a good rule is to leave 1-2 cm breathing space around each kebab while they cook.

To grill

Heat your grill on a high setting while you arrange your shekuwa on the mesh of your grill pan.  The shekuwa can be arranged close to each other but for best results they shouldn’t be touching.  Cook for 4-6 minutes on 1 side, let the shekuwa caramelise before turning and cook on the other side until they are cooked right the way through. Shekuwa cook best if the pan isn’t overloaded, a good rule is to leave 1-2 cm breathing space around each shekuwa while they cook.

To BBQ

Lightly brush each shekuwa on both sides with oil, place on a medium barbecue and grill for 4-6 minutes each side until properly cooked through.


Notes

  • Shekuwa is made for cooking on a BBQ  and serving ‘traditional style’ with a spicy chutney and a beer
  • For a meal cram shekuwa, salad, a dip and spicy chutney into a wrap 
  • For a gluten free version use gluten free soy sauce