1kg pork belly, bone and skin removed but with some fat left

150ml C. reduced salt or light soy sauce
100m water
3 cloves of garlic, mashed
3 tsp. honey
2 tsp. sesame oil
1 thumb fresh ginger, peeled and finely grated
1 fresh chili, chopped (optional)
1 lemon grass stem, bruised
chopped spring onions and toasted sesame seeds for garnish
8 – 10 kebab sticks

Slice the pork belly in 1cm thick and 5cm long slices. Make the marinade by whisking all the ingredients except the lemon grass stem. Pour the marinade over the pork belly, add the lemon grass stem and let it marinate in the fridge for at least 6 hours or overnight. Remove the pork from the marinade and thread the strips on the kebab sticks. Grill on a griddle pan or on the barbecue turning on each side until cooked through.