500glarge portabellini mushrooms, halved (If you can only find small ones keep them whole )
Salt and pepper, to taste
Sambal oelek or any asian chilli sauce, to serve
Sesame seeds, to serve
Micro coriander, to serve
Lime wedges, to serve
For the glaze:
Combine all of the ingredients in a small saucepan over medium heat.Whisk until the glaze is smooth and set aside.
For the pork:
Preheat oven to 200˚C, fan on. Place rack on lower third of the oven. Pat the pork belly dry with paper towel. Score the skin with thin shallow cuts. Rub salt all over the pork belly and into the slits on the skin. Place pork on a rack over a foil lined roasting dish. Pour the stock into the roasting dish. Roast for ± 1 hour until the skin is super crispy and the meat is tender.
When cool enough to handle - put the pork skin-side down and cut into bite-sized cubes. Thread onto skewers with the portabellini mushrooms in between. Brush the pork and mushroom skewers liberally with the glaze. Return to the oven and bake for 10 minutes, glazing again generously halfway. For extra deliciousness and some smoky flavour finish this last step on the braai.
When the skewers are sticky and well glazed, plate onto a serving platter. Scatter with sesame seeds and coriander. Serve alongside fresh lime wedges and a spicy chilli sauce.
Add the bitters, sugar cube and orange slice to a heavy glass tumbler.Muddle to combine.Add ice to fill the glass, then add the brandy.Top with a splash of soda water and stir to combine. Garnish with maraschino cherries and orange zest.