These sweet and succulent marinated pork belly skewers sit on an Asian potato salad incorporating umami packed katsuobushi (bonito flakes), roasted garlic, and spring onions.
Put the potatoes on a baking tray and drizzle with olive oil and sprinkle with salt.
Bake the potatoes in the oven for about 40 minutes, or until cooked right through.
Allow to cool, halve the potatoes, then scoop out the potato flesh. Discard to skins or use in this roasted potato skin salad.
Squeeze the roasted garlic cloves from the roast head of garlic.
Use a potato ricer to mash the potato flesh. This is critical, as it creates fluffy aerated mashed potatoes.
Fold in the finely diced spring onions, roast garlic, and 3/4 of the shaved bonito (reserving a 1/4 for garnish).
Pork belly skewers
Drain the marinade from the pork belly pieces and discard.
Thread the pork belly pieces and shallots on to the skewers: pork belly, shallot, pork belly (shallot, pork belly). Note that if you have not already removed the pork skin, you will need some sharp tipped skewers.
Brush or spray the smoke essence on to the pork belly skewers.
Bring the grill or broiler to a high heat and grill or broil the skewers until starting to char.
Plating
Plate some potato salad, sprinkle with some of the reserved shaved bonito, and top with grilled pork belly skewers.