(6 kebabs) Marinade
- 2 star anise pods
- 200 ml soy sauce
- 125 ml honey
- 10 ml fine ginger
- 3 cloves of garlic, finely chopped
- Juice and grated rind of 1 lemon
- 12 spring onions, roughly chopped
Combine everything in a bowl.
- 1 kg deboned pork belly, without skin, cut into 3 cm cubes
- 250 g Chinese noodles
- 15 ml olive oil
- 4 heads of pak choi
Combine the marinade and the meat. Cover with cling wrap and refrigerate, preferably overnight. Preheat oven to 180 °C. String meat onto kebab sticks. Put kebabs in oven roasting dish and pour over the remaining marinade. Cover dish with tin foil and roast for 1 hour. Remove tin foil. Roast for another 15 - 20 minutes. Cook noodles according to instructions on pack. Heat olive oil and sauté pak choi until just soft. Serve kebabs with pak choi and noodles.
An aromatic wine such as gewürztraminer. Try Signal Hill's.