Maple caramel pork belly skewers

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Maple syrup is the secret ingredient in this Asian-style caramel, putting a flavoursome twist on sweet and sour pork. Delicious!
  • 1 cup (250ml) maple syrup
  • 1 tbs black peppercorns
  • 2 garlic cloves, finely chopped
  • 1/3 cup (80ml) fish sauce
  • Juice of 3 limes, plus lime cheeks to serve
  • 1.5kg pork belly, skin removed, cut into 2cm cubes
  • 1/3 cup (50g) toasted cashews, roughly chopped


Step 1
Place the maple syrup, peppercorns, garlic, fish sauce and lime juice in a small saucepan over medium heat. Cook, stirring occasionally, for 30 minutes or until reduced by two-thirds.
Step 2
Preheat the oven or a flat barbecue plate to 200°C.
Step 3
Thread pork onto metal skewers and brush liberally with maple caramel. Add to oven or barbecue and cook, turning and brushing with caramel every 10 minutes, for 45 minutes or until sticky and caramelised.
Step 4
Arrange pork skewers on a serving platter. Scatter with cashews and serve with lime cheeks.

Serve with your choice of salad or vegetables