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As Kiwis, we love our land. We also love our meat. Did you know that the type of meat we choose to eat not only impacts the land we love but is impacted by the land? You may have come across the terms 'grass-fed' and 'grain-fed' while shopping for meat, but what do they mean, and why should we care? Let's go on a culinary journey with Online Meats. 

This recipe reminds me so much about the grilled pork skewers that we can see from every corner of Bangkok, Thailand; the locals called it "moo ping". Made with thin slices of pork belly, the ratio of the fat and the lean meat is balanced out, which leave you with the urge to try one more bite. It is sweet, salty, addictive, and nostalgic! 

Ingredients

1 kg of pork belly, sliced into about 3-4 cm long and 1cm thick
1 cup of maple syrup
¼ cup of oyster sauce
¼ cup of fish sauce
¼ cup of soy sauce
3 cloves of garlic, minced

Steps

Mix all the ingredients except for the sliced pork belly until well combined.

Pour the mixture over and mix well again, making sure every piece of pork is covered in the marinade. Marinade for at least 1 hour, for best result, marinade overnight.

Thread the pork slice onto the skewer, about 3-4 pieces of pork in a skewer.

Grill the skewers with a griller, turn often to prevent being burnt, and brush on additional marinade, until cooked. This will take about 20-30 minutes.

Serve with rice, salad or on its own!

Tips

This recipe can be prepared with an oven, air-fryer or over the frying pan.

Enhance the flavor with a wedge of lemon or lime.

Fish sauce can be omitted in case of crustacean allergic reaction.