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Sticky pork belly skewers recipe

Sticky pork belly skewers recipe

67 ratings

Impress your guests at your next drinks party with these easy Asian-inspired pork canapés. Sticky, meaty and with a spicy kick of chilli, these little pork belly bites are sure to disappear in minutes. See method

  • Serves 12 (makes 12)
  • 5 mins to prepare and 30 mins to cook
  • 64 calories / serving
  • Healthy
  • Gluten-free
  • Dairy-free


  • 250g pork belly slices, cut into 12 cubes
  • 85g plum & hoisin sauce
  • ½ cucumber, peeled into ribbons
  • 1 tbsp rice wine vinegar
  • 1 red chilli, sliced into 12 rounds

Each serving contains

  • Energy

  • Fat

    4g 6%
  • Saturates

    2g 8%
  • Sugars

    2g 2%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 2g Protein 4.2g Fibre 0.2g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Coat the pork cubes with the plum and hoisin sauce. Transfer to a foil-lined tray; roast for 30 mins.
  2. Meanwhile, toss the cucumber ribbons with the rice wine vinegar. Leave to marinate while the pork cooks. Then, fold a third of a cucumber ribbon onto a cocktail stick, leaving the rest free.
  3. Add 1 chilli round to each cocktail stick, followed by a piece of pork. Wrap the rest of the cucumber around the pork and fold over to secure on the skewer.

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