Gluten-Free Passionfruit Pork Belly Skewers with Pineapple

Let's Cook!

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  Step 1

  Remove skin from pork belly and set aside. Combine Bundaberg Passionfruit, soy sauce, hoisin sauce, vinegar, sesame oil and garlic in a large glass bowl. Cut pork belly into 3cm pieces and add to the marinade. Cover and refrigerate for 1 hour.

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  Step 2

  Cut pineapple in half lengthways. Cut each half into 3 lengthways wedges, then cut wedges into 3cm thick pieces. Thread pork, pineapple and capsicum onto skewers.

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  Step 3

  Heat a barbecue hotplate or chargrill pan over a medium high heat. Add skewers and cook for 2-3 minutes on each side or until slightly charred on the outside and cooked through. (If preferred, transfer skewers to a large baking tray and place in a moderate oven for 10 minutes to ensure pork is cooked through.) Serve with lime wedges.

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  Tip

  To use up the leftover pork skin, place it on a tray and refrigerate, uncovered, overnight to dry out. Cut the skin into long, thin strips with scissors or a sharp knife and cook in an air fryer for 15-20 minutes at 180°C until crispy. Alternatively, place pork skin into a large ziplock bag and freeze for later use.