Herby Couscous Salad with Lemongrass Pork Belly Skewers
Recipes

Herby Couscous Salad with Lemongrass Pork Belly Skewers

This dish is a masterclass in perfect pairing! A juicy pork belly skewer with a refreshing herby salad, tied together with Sizzle and Drizzle throughout. 

By Acid League | @acidleague

Ingredients

Hot Honey Lemongrass Marinade

¾ cup Coca-Cola 

1 shallot, sliced

4 cloves garlic, chopped 

3 (5-10") stalks lemongrass, sliced

1½ tsp fish sauce

1 tbsp hot honey 

1 tbsp Sizzle

Heavy pinch black pepper, ground

 Salt, to taste

Apricot Vinaigrette

2 tsp Triple Garlic Shortcut Sauce

¼ lemon, juiced 

1 tbsp apricot jam 

¼ cup Drizzle

4 cups of pork belly 

1 cup Israeli pearl couscous

Snap peas, sliced

Cucumber, cubed

Assorted fresh herbs, (mint, parsley, dill) chopped

Shallot, minced 

Lemon wedge for garnish

Instructions

Active Time: 30 Minutes

Full Time: 1 Hour

1

Cut pork belly into small slices (approximately 1"x ½" x ½"). Carefully thread pork belly onto the skewers onto the longest side of each piece, so that the layers are facing out. Set aside in a rimmed dish, container, or reusable bag. 

2

Blend marinade ingredients together with an immersion blender until mostly smooth. Pour overtop of prepared skewers and let marinade for 30 minutes. 

3

Meanwhile, prepare vinaigrette by whisking ingredients together. Cook couscous according to instructions and prepare snap peas, cucumber, herbs, and shallots. Combine vinaigrette with salad ingredients and set aside. 

4

Heat a cast iron skillet or grill over medium high heat. Wipe off any large chunks of lemongrass and shallot from pork belly skewers and lightly pat dry. Add Sizzle to pan and cook skewers until nicely browned and cooked through. Serve with prepared couscous salad and lemon wedges.