Method

• 1.
  Place kecap manis, soy sauce and honey in a small saucepan and bring to a simmer. Cook for 8-10 minutes until thickened. Remove from the heat and allow to cool.
• 2.
  Using a sharp knife, cut the pork belly into 3cm cubes and place in a non-reactive bowl. Cover with cooled marinade and chill for 45 minutes-1 hour to marinate.
• 3.
  Meanwhile, place long green shallot and chilli in a small bowl and season generously with salt flakes. Add rice vinegar and mirin and set aside for 10-15 minutes to marinate, then add the peanut oil and mix well. Set aside.
• 4.
  Bring pork to room temperature, then thread 3-4 pieces of pork onto metal skewers. Set aside.
• 5.
  Preheat barbecue or chargrill pan over medium-high heat. Grill pork for 8-10 minutes on each side until caramelised and cooked through, basting every 5 minutes with remaining marinade.
• 6.
  Place skewers on serving plate and spoon over the shallot and chilli dressing. Garnish with coriander and serve with steamed rice alongside.