Dilmah Seven Star Tea

Pork Barbeque with Maharaja Reserve Assam

Food : Appetisers

Pork Barbeque with Maharaja Reserve Assam


  • You will need 20 bamboo skewers soaked in cold water for this recipe.
  • 1kg pork belly
  • 1 cup soy sauce
  • 1 head garlic, minced 
  • 1 brown onion, finely chopped 
  • 1/4 cup calamansi juice or lemon juice 
  • 1/2 cup 7up, sprite or beer (optional) 
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons brown or white sugar 
  • 1/2 cup of banana or tomato catsup


  • Use a long sharp knife to slice pork meat into thin and long slices - 1/4 inches thick and less than 2 inches wide. 
  • Reserve some of the marinade for a dip, bring it to the boil and serve it with the skewers.
  • Do not use the marinade before cooking as this will make you sick.
  • Combine the pork, soy sauce, garlic, onion, calamansi juice, lemonade, pepper, sugar and catsup in a large bowl.
  • Cover with plastic wrap and place in the fridge for 30 minutes-1 hour to marinate. (This tenderizes and adds flavour to the pork barbeque.)
  • Preheat a barbecue grill on medium-high.
  • Thread pork evenly among skewers.
  • Add to barbecue and cook, turning occasionally, brushing with extra marinade, for 5-7 minutes or until pork caramelises and is cooked through. Transfer to serving platter.

The range of Dilmah Tea used

  • Dilmah Exceptionals

The variety of Dilmah Tea used in the recipe

  • Exceptional Maharajah Reserve Assam

Created by : Peter Kuruvita