A great Sunday lunch dish and fantastic alternative to the leaner cuts of meat such as the leg or loin, pork belly is full of flavour and has a natural sweetness that is complemented by the honey glaze which serves to caramelize the meat. The slow cooking on a low heat cooking ensures the layers of fat between the meat melt and baste from the inside.
Pat the leg of lamb dry with some paper towel and with a sharps chef's knife gently create some slits in the leg of lamb where you then place the cloves of garlic and drizzle some more olive oil and sea salt and black pepper.
Just before serving, heat your barbecue or braai grill, or a griddle pan on the stove, and then cook the skewers, turning from time to time, for about 8 minutes, or until cooked through and lightly charred.
Scoop out the flesh of the gem squash and add it to the risotto. Stir until everything is well mixed together. Add the Parmesan, check for seasoning and serve immediately in warmed bowls with a little extra grated Parmesan and fresh parsley to garnish.