Char Siu Pork Belly Skewer, pickled cucumber, five spice, garlic

Serves 4

• Ingredients

  Marinated Pork Belly Skewers

  4 marinated pork belly skewers (1 each), from your favourite butcher

  1 tbsp neutral oil, for grilling

  Char Siu Sauce

  2 g crushed Sichuan pepper (about ½ tsp)

  1 g Chinese five spice (about ¼ tsp)

  5 ml sweet soy sauce (about 1 tsp)

  Pinch of ground lemon myrtle

  Pinch of salt

  2 tbsp whole egg mayonnaise

  ½ clove garlic, finely grated

  Squeeze of lemon juice

  Green Herb Oil

  30 g chives

  15 g parsley

  100 ml neutral oil

  Pinch of salt

  To finish

  Crispy fried shallots (store-bought)

  Borage flowers

  Fresh chives, finely sliced

  Flaky sea salt

• Method

  Make the Char Siu Sauce

  1. Mix the mayonnaise with the grated garlic and set aside for 10 minutes to infuse, then stir through a squeeze of lemon juice to make a quick garlic aioli.

  2. Whisk the crushed Sichuan pepper, five spice, sweet soy sauce, lemon myrtle and salt together with 2 teaspoons of the garlic aioli until smooth.

  Make the Green Herb Oil

  1. Blanch the chives and parsley in boiling water for 10 seconds, then plunge into ice water to set the colour.

  2. Squeeze out as much water as possible, then blend with the oil and salt until smooth and bright green.

  3. Strain through a fine sieve if a very clean, clear oil is preferred.

  Cook the Skewers

  1. Heat a grill or griddle pan to high heat and brush with a little neutral oil.

  2. Grill the pork belly skewers, turning regularly, until well charred on all sides and cooked through, about 10–12 minutes.

  3. Rest for a few minutes before plating.

  Assemble and Serve

  1. Spoon the char siu sauce onto the plate and spread into a rough circle.

  2. Lay a pork belly skewer diagonally across the sauce.

  3. Dot the green herb oil around the edge of the sauce.

  4. Scatter over the crispy fried shallots, borage flowers and fresh chives, and finish with a pinch of flaky sea salt.