Honey-Soy Pork Belly Leek Roll Skewers

Method

1. Soak bamboo skewers in water for 20 minutes so they don't burn. Cut the white and pale green parts of the green onion into 4 cm lengths: you need 12 pieces.

   Add in this stepSkewers (bamboo or steel, 20 cm) 4Large green onion or slim leek (white and pale green parts) 2

2. Lay out a slice of pork, sprinkle lightly with salt and pepper, put a piece of onion at one end and roll it up tightly, at least two turns. Place them seam-side down and thread three onto each skewer, piercing through the seam so they don't unroll on the grill.

   Add in this stepThinly sliced pork belly (3 mm) 300 gSalt 1 pinchBlack pepper 1 pinch

3. Put the soy sauce, honey, garlic and water in a small 16 cm pot (a camp pot is fine), bring to a boil over medium heat, then reduce over low heat for 2 min 30 sec. When the bubbles turn small and close together and it thickens slightly like syrup, turn off the heat.

   Add in this stepSoy sauce 2 tbspHoney 2 tbspMinced garlic 1 tspWater (for the glaze) 2 tbsp

   medium heat→low heat

4. Heat a 28 cm griddle over medium-high heat for 4 min, until a drop of water balls up, skates around and vanishes. On charcoal, wait for the coals to be covered in white ash and aim for a hand held 10 cm above the grate lasting 4 to 5 seconds.

   medium-high heat

5. Lay the skewers on and cook over medium heat for 8 min, turning every 2 minutes to brown all sides. Cook this amount in 1 batch(es). They are done when the pork is golden and crisp, the onion yields softly to a chopstick, and there is no pink inside the seam. On charcoal, if the fat catches fire, move the skewers to the edge for a moment.

   medium heat

6. Turn the heat down to medium-low heat and brush the skewers with the honey-soy glaze, turning, for 1 min 30 sec. Honey burns quickly, so don't walk away. When the surface is sticky and glossy, plate and sprinkle with sesame seeds, scallions and chili flakes if you like.

   Add in this stepToasted sesame seeds 1 tspScallions, finely sliced 2 tbspChili flakes (optional) to taste

   medium-low heat