Sticky pork belly skewers, roasted apples

Ingredients

500g of skinless pork belly, cut in to 2cm chunks

Zest of half an orange

2tbsp tamari

100ml cider

2 cloves garlic, crushed

2tbsp olive oil

4 apples, peeled (remove core if you wish)

2tbsp honey

100g butter

2 cinnamon sticks

Salt and pepper to season

Method

1. Preheat your barbecue for high heat, direct cooking.
2. Place the apples, cider, butter, honey and cinnamon sticks and pinch of sea salt into a heavy based pan or skillet. Cook indirect gently with the lid closed for around 1 hour, until the apple is soft and caramelised.
3. Add the garlic, tamari, olive oil and orange zest to a bowl and mix. Add the pork chunks. Season.
4. Marinade for an hour or overnight if time allows.
5. Thread the cubs of pork onto metal skewers.
6. Grill for 5-7 minutes on each side, turning only once.
7. Meanwhile place the left-over marinade in a small pan, bring it to the boil and simmer for 5 minutes.
8. When the pork is cooked through remove from the barbecue. Glaze the skewers with the reduced marinade.
9. Serve pork skewers with the roasted apples, seasonal greens and a cold cider!

Garden cook pieces pictured for this recipe

Handmade flat skewers found in our tool section 

Hand spun 8" carbon steel skillet found in our cookware section 

Shallow hand carved dish in sycamore found in our tableware section 

Handmade oak chopping board found in our tableware section

Handmade ceramic small tumblers found in our tableware section

Enamel gravy jug found in our tableware section 

Cooked over sustainable British charcoal found in our fuel section