Ingredients:

• 1 lbs (454 g) Ontario lean pork belly, skin removed
• Half small onion, minced
• 4 cloves garlic, rasped
• 3 Tbsp (45 mL) packed brown sugar
• 1/2 cup (125 mL) dark ale
• 1/3 cup (60 mL) soy sauce
• 2 green onions, finely chopped
• 24 small or 6 large bamboo or metal skewers

Cooking Instructions:

1. Using a sharp knife, slice pork belly into 1/2 inch (1 cm) thick slices and cut each in half to about 3 inch (7.5 cm) in length; set aside.
2. In a shallow dish, stir together onion, garlic and sugar. Add beer and soy sauce and stir until sugar dissolves. Add pork belly and turn to coat well. Alternatively, marinate in resealable bag. Cover and refrigerate for at least 1 hour or up to 8 hours, turning occasionally.
3. If using bamboo skewers, soak in water for 30 minutes. Preheat grill to medium high heat, about 450 F (225 C).
4. Skewer pork belly pieces onto skewers, weaving to secure onto each skewer; reserve any remaining marinade.
5. Place skewers on greased grill, turning occasionally and basting with remaining marinade for about 10 minutes or until golden and cooked through.