Pork Belly Shekuwa
Serves 4-6 as a starter
1 kg pork belly (or 8 pre-cut rashers)
1 ½ tablespoons grated ginger
4 tablespoons light soy sauce (alt. gluten free)
1 tablespoon cider vinegar (unprocessed is best)
1 teaspoon Mustang Masala
Rapeseed oil for cooking
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.
To cook, lightly brush each rasher on both sides with oil, place on a medium hot barbecue and grill for 5-10 minutes each side until properly cooked through. It will take a little longer for thicker rashers.
- Pork shekuwa is best served ‘traditional style’ as a snack with drinks, cut into bite sized pieces after cooking and with a spicy pickle for dipping.
- Of cource you can serve it as a BBQ or in wraps with salad.
gluten free soy sauce