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Braised Pork Belly and Avocado Skewers

Kwame Onwuachi

Sweet and spicy glaze is the perfect complement to crispy pork belly and rich avocado.



  • 1 1/2 pounds pork belly
  • 1 tablespoon sambal
  • 6 cups water
  • 2 tablespoons sugar
  • 2 tablespoons whole-grain mustard
  • 1/2 tablespoon salt
  • 1 teaspoon cayenne
  • 3 tablespoons sherry vinegar
  • 2 avocados, cubed
  • 8 skewers

Let's get Cooking...

  1. Preheat oven to 300°F.
  2. Place sambal, water, sugar, mustard, salt, cayenne and sherry vinegar in a small saucepan, heat just until sugar and salt dissolves.
  3. Place pork belly in baking dish and cover with braising liquid. Cover dish with plastic wrap, followed by aluminum foil.
  4. Braise in oven and cook for approximately 3 1/2 hours, or until tender.
  5. Remove pork belly and let cool. While pork belly is cooling, drain liquid and place in a small sauce pot. Reduce until a syrupy consistency has developed, then remove from heat.
  6. Once belly is cool, slice into 1 1/2-inch cubes. Skewer one piece of pork belly and one piece of avocado on a skewer.
  7. Grill while basting with the sauce, and serve.