Caramelised pork belly grilled prawns sweet potato chorizoCaramelised pork belly, grilled prawns, sweet potato and chorizo. Image courtesy of boCHINche

Serves 6 pax


  • 1 kg pork belly
  • 18 prawns
  • Sweet potato puree
  • Diced confit chorizo
  • Fluffy pork skin (Chicharrón)

For the marinade

  • 330ml beer
  • 100ml of sweet soy sauce
  • 100gr honey
  • 2 tbs whole grain mustard
  • 1 red chilli


  1. Mix all ingredients of marinade together and put marinade aside.
  2. Clean pork belly and seal it in a vacuum pack with marinade.
  3. When marinated, put in a water bath and slow cook it for 12hr at 70 degree Celsius.
  4. When pork belly is cooked, remove it from the water bath and let it cool down. (Note: If you don’t have a water bath, oven-roast the pork belly with an aluminum foil cover at 160 degree Celsius for 3 hours)
  5. Once the pork belly is cooled, cut it into individual slices and caramelise it at slow heat with the
    marinade juices for about 10 minutes.
  6. Serve with grilled prawns, sweet potato puree, chorizo and pork skin.

To make your own Chicharrón

  1. Boil pork skin for about 2 hours then put it on flat trays allowing it to cool down.
  2. Once cooled, scrap away the excess fat.
  3. Cut the remaining pork skin into small pieces and put them back on the trays, letting them air-dry for 48hr until hard.
  4. Right before serving, put pork skin in deep fryer until they expand into big and light crackers.

Recipe contributed by Fabrice Mergalet, Executive Head Chef of boCHINche.

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