Pork Belly Skewers With Balsamic, Fig Reduction

Photo: Melissa Peterman

Ingredients

1 kg Pork belly

1/2 cup Balsamic vinegar

1/2 cup brown sugar

8 black mission figs, halved

olive oil

salt and pepper

1 cup water

2 cloves crushed garlic

Preparation

Preheat oven to 160°C (320°F). Cut the pork into even-sized pieces, thread onto metal skewers and place in a baking dish.

Combine sugar, water, vinegar and garlic in a bowl and stir until the sugar is dissolved. Pour over the pork and cover with aluminium foil. Roast for 30 minutes.

Remove the foil, increase the heat to 200°C (390°F) and roast, turning occasionally, for a further 1 hour or until caramelised. Heat a large non-stick frying pan over high heat. Press the figs, cut-side down, into the extra sugar and cook for 1 minute or until caramelised. Serve with the pork and drizzle with extra vinegar to serve.