Sticky, golden and full of flavour, these skewered pork belly pieces make an easy meal feel a little more special. Because the skewers are already marinated, most of the prep is done before you even start. Roast them low and slow until the fat softens and the edges turn caramelised, then brush over a quick honey-and-mustard glaze near the end for that glossy, sticky finish. Serve them with a fresh Mediterranean-style spread of hummus, olives, warm flatbread, tomato and cucumber salad, and a spoonful of tzatziki on the side. Recipe compliments of Eskort.

Ingredients

• ±600g marinated pork belly skewers
• 1 tablespoon olive oil
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• Salt and black pepper, to taste

Method

1. Preheat your oven to 180°C.
2. Arrange the skewers on a lined baking tray and brush lightly with olive oil.
3. Roast for 35–40 minutes, turning halfway through, until the pork is caramelised and cooked through. The internal temperature should reach 70°C.
4. Mix the Dijon mustard and honey together to make the glaze.
5. Brush the skewers generously with the glaze during the final 10 minutes of cooking.
6. Remove from the oven and rest for 5–10 minutes before serving.
7. Serve as part of a Mediterranean spread with your choice of sides.