Lemongrass & Star Anise Glazed Pork Belly Skewers
Tender pork belly cubes marinated in a fragrant blend of lemongrass, star anise, and fish sauce, then grilled to a perfect crispy, caramelized glaze. These skewers offer a delightful balance of savory, sweet, and aromatic notes, reminiscent of classic Vietnamese street food.
Prep Time
180 min
Difficulty
Medium
Servings
4
Calories
450 kcal
Instructions
- 1
Prepare the pork belly: Cut the pork belly into 1-inch cubes. If the skin is still on, score it lightly. Place the pork belly cubes in a large bowl.
~10 min - 2
Prepare the marinade: Finely mince the white part of the lemongrass stalks. Mince the garlic. In a small bowl, whisk together minced lemongrass, minced garlic, fish sauce, brown sugar, honey, soy sauce, black pepper, and sesame oil.
~5 min - 3
Marinate the pork belly: Pour the marinade over the pork belly cubes, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
~120 min - 4
Prepare for grilling: Soak wooden skewers in water for at least 30 minutes to prevent burning. Thread the marinated pork belly cubes onto the soaked skewers, leaving a small space between each piece.
~15 min - 5
Grill the skewers: Preheat your grill to medium-high heat. Grill the pork belly skewers for 12-18 minutes, turning occasionally, until the pork is cooked through and the fat is rendered and caramelized. Brush with any leftover marinade during the last few minutes of cooking if desired.
~18 min - 6
Rest and serve: Remove skewers from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute for a more tender result.
~5 min
Tips
- For an extra layer of flavor, toast the star anise lightly in a dry pan before adding them to the marinade.
- Serve these skewers with steamed jasmine rice, fresh herbs like cilantro and mint, and a side of nuoc cham (Vietnamese dipping sauce) for a complete meal.
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