Boozy Miso Pork Belly Skewers

Beer and Miso infused Pork belly takes the humble old skewer to a whole new level of deliciousness.

45 mins
Easy
6 people

What you’ll need

1 packet Three Aussie Farmers Slow Cooked Pork Belly
1 onion, roughly chopped
1 garlic clove, minced
150g white miso paste
330ml beer
65g brown sugar
2 tbsp. kecap manis
3 Spring onion, cut into batons
Lemon juice
20 skewers

How to make it

  1. Remove rind from pork belly. Cut the pork belly into cubes and place in bowl.
  2. Combine onion, garlic and miso paste into food processor and blend into a paste. Transfer the paste into a bowl and add beer, sugar and kecap manis.
  3. Add the marinade to the pork belly and coat evenly. Thread pork onto skewers, cover and refrigerate for at least 30 mins.
  4. Place a frypan over medium heat, and place pork skewers into fry pan. Cook until heated through and crispy.
  5. TIP: Baste the skewers with the remaining marinade throughout the cooking process.
3Aussie-PorkBelly.png
1 packet Three Aussie Farmers Slow Cooked Pork Belly
1 onion, roughly chopped
1 garlic clove, minced
150g white miso paste
330ml beer
65g brown sugar
2 tbsp. kecap manis
3 Spring onion, cut into batons
Lemon juice
20 skewers
  1. Remove rind from pork belly. Cut the pork belly into cubes and place in bowl.
  2. Combine onion, garlic and miso paste into food processor and blend into a paste. Transfer the paste into a bowl and add beer, sugar and kecap manis.
  3. Add the marinade to the pork belly and coat evenly. Thread pork onto skewers, cover and refrigerate for at least 30 mins.
  4. Place a frypan over medium heat, and place pork skewers into fry pan. Cook until heated through and crispy.
  5. TIP: Baste the skewers with the remaining marinade throughout the cooking process.
3Aussie-PorkBelly.png

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