Chef Rex De Guzman’s Filipino flavours are perfect for cooking on the BBQ and sharing with friends and family, alongside Andy Clarke’s vibrant cocktails. Here, Rex shares two recipes showcasing sticky sweet pork and unctuous aubergine: the ultimate barbecued taste of the Philippines. This dish captures the Filipino love of pork alongside tropical and sour accompaniments.

Ingredients

1kg pork belly, boneless & skinless

1 litre pineapple juice

140ml light soy sauce

100ml cider vinegar

30g table salt

6” bamboo skewers

INGREDIENTS – GLAZE

100g ketchup

60ml light soy sauce

60ml vegetable oil

50g soft dark brown sugar

10g garlic, minced

Pinch of table salt

Pinch of ground black pepper

INGREDIENTS – Carrot Atchara

1 carrot per serving

100g mooli

1 banana shallot per serving

30g red chilli, minced

30g garlic, minced

20g ginger, minced

Pinch of sea salt

INGREDIENTS – Pickling Liquor

65g caster sugar

100g cider vinegar

35g water

Method

Shred the carrot and mooli on a coarse grater. Slice the banana shallots thinly. Combine with minced garlic, ginger, and red chilli and mix well with sea salt. Place into a suitable container Combine the ingredients for the pickling liquor, bring to the boil and pour over the Atchara slaw.

1. Slice all of the pork belly lengthways into strips (like 1cm thick bacon rashers).

2. Cut the pork strips into about 3 or 4 rectangle sized pieces. Place into a container suitable for marinating.

3. Combine the pineapple, light soy sauce, cider vinegar and table salt and cover the pork barbecue with the mixture to marinate for at least 4 hours, or ideally overnight.

4. Meanwhile, combine all the ingredients for the marinade ready for glazing

5. Remove the pork from the marinade and carefully thread them on to your bamboo skewers, you should be able to fit 3-4 pieces per skewer.

6. Cook on the BBQ or gas grill for about 2-3 minutes on either side and with a brush, glaze the pork barbecue as towards the end.

7. Eat immediately with steamed jasmine rice or any of your favourite salads. I suggest serving with Carrot Atchara