Asian pork belly kebabs with sticky plum sauce

Quick, easy, delicious, perfect.


1 kg piece of pork belly
NoMU Oriental Rub
Clark’s Sticky Plum Sauce
dash of NoMU Extra Virgin Olive Oil

6 metal kebab skewers
small bowl and brush for basting


  • Start by removing the skin from the pork belly, running the knife underneath to separate it from the fat, the skin can be used to make crackling or discarded. Slice the pork belly lengthways into strips and from strips into cubes – don’t make the cubes too chunky.

  • Thread the pork belly pieces onto the skewers then season generously with NoMU Oriental Rub and drizzle with a little olive oil. 

  • Braai slowly over medium-heat coals for 10 minutes while turning often. After 10 minutes baste the kebabs with Clark’s Sticky Plum Sauce and then braai for a further 2 minutes to caramelise. Keep an eye on the kebabs as the sauce has a lot of sugar in it and will burn quickly.

  • Remove from the fire and serve with extra sticky plum sauce on the side.

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