Make these incredibly crispy and juicy pork belly skewers this summer; you only need the meat and a few spices.
Learn how to cook pork belly skewers. You can grill them outside or cook them in a grill pan on the stovetop. This easy recipe requires just a few ingredients - basically, just the meat, salt, and some spices.
If youโve never thought of making skewers using pork belly, this is the recipe to start with. Actually, it might be the only recipe you'll crave when you want tender, crispy pork skewers.
What's the key to crispy pork belly? Simply leave the meat on a bed of salt overnight. Why? The salt draws out moisture, ensuring the pork skin turns super crispy when cooked. So you have that tender and incredibly moreish, streaky meat and the crispy skin to go with it โ it can hardly get any better!
I admit, this is no diet food, but a small portion goes a long way, and you will so love every bite of it. And how about learning How to Cook Pork Belly Slices, you can do that in the oven, on the stovetop, air fryer, or outside.
Jump to recipe
Recipe ingredients
Pork belly: I had one piece weighing about 1 lb/ 450 g. This amount of meat makes 4 skewers, but you can definitely make a double or triple batch.
Salt: Lightly coarse salt; I always use sea salt. Even if you increase the number of skewers you make, you won't need to use more salt, just enough to create a bed for the meat to lie on.
Spices: I had thyme, sweet and smoked paprika, garlic powder, ground black pepper, and a bit of extra salt. These spices are totally optional; you can definitely use your favorite one or a store-bought dry rub or spice mixture for pork. Or maybe you would like to try our Pork Roast Seasoning or Peri Peri Seasoning.
How to make pork belly skewers?
Step #1: Spread a finger-thick layer of salt on a long platter or something similar. Dry the meat with a kitchen towel and place it, skin side down, on the salt. Refrigerate it, uncovered, overnight.
Step #2: Dry the pork belly piece thoroughly using a kitchen towel, then cut it into cubes. I usually halve the long piece of meat lengthwise and then cut the halves into cubes (about 1 ยฝ x ยพ inches/ 3 ยฝ x 2 cm).
Step #3: Mix the spices in a small bowl, then season the cubes.
Step #4: Thread the pork belly cubes onto the skewers, ensuring that the skin side of each piece faces in the same direction.
Step #5: Cook the skewers in a hot grill pan on the stovetop over medium heat, turning the meat on all sides.
Step #6: Finish with the skin side, cooking it for 30-60 seconds until it becomes crispy but not burned.
Cook on the grill outside: Preheat the grill to medium and grill the pork belly skewers on all sides for 3 to 5 minutes, finishing with the skin side. Take care; the fat in the meat will probably cause flare-ups. Donโt leave the grill unattended, turn the skewers regularly, and donโt overcook them.
If you've got your grill fired up, why not make some Grilled Chicken Halves or Grilled Green Tomatoes too?
Good to know!
I use metal skewers. You can also use wooden skewers, but make sure you soak them in water for about 20 minutes before threading the meat on them.
Itโs difficult to check the internal temperature of such small pieces of meat. However, it would be best not to overcook the belly out of concern that it might not be done yet. It's likely done when the meat is nicely browned. You can check by cutting one piece and seeing if it's cooked through.
Check out these mouthwatering Turkey Kebabs, Blackberry Chicken Skewers, or Pork Kebabs.
What to serve with them?
We enjoyed them with Greek tomato rice and Mint Yogurt Sauce, but your favorite rice side would work perfectly fine, too. They also pair well with bread, pasta, or potato salads - basically anything you typically serve with grilled meats.
Do you like this recipe?
Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Donโt forget to tag #whereismyspoon when you try a recipe!Recipe
Pork Belly Skewers
Equipment
- 4 skewers Note 1
- Long platter or ceramic baking dish
- Grill pan or outdoor grill
Ingredients
- 1 lb pork belly with the skin on, 450 g, Note 2
- sea salt lightly coarse, Note 3
- 1 teaspoon thyme Note 4
- 1 teaspoon sweet paprika
- ยฝ teaspoon smoked paprika
- 1 teaspoon garlic powder
- ยฝ teaspoon fine sea salt
- ยผ teaspoon ground black pepper
Instructions
- Salt the meat: Spread a finger-thick layer of salt on a long platter or into a baking dish. Pat the pork belly dry with a kitchen towel and place it, skin side down, on the bed of salt. Refrigerate it, uncovered, overnight.sea salt + 1 lb pork belly
- If using wooden skewers, soak them in water for about 20 minutes.
- Cut the pork belly: Dry the meat piece thoroughly using a kitchen towel, then cut it into cubes. I usually halve the long piece of meat lengthwise and then cut the halves into cubes (about 1 ยฝ x ยพ inches/ 3 ยฝ x 2 cm).
- Season pork belly cubes: Mix all the spices in a small bowl. Sprinkle the mixture over the meat cubes and toss to coat evenly.1 teaspoon thyme + 1 teaspoon sweet paprika + ยฝ teaspoon smoked paprika + 1 teaspoon garlic powder + ยฝ teaspoon fine sea salt + ยผ teaspoon ground black pepper
- Thread the meat onto the skewers, ensuring that the skin side of each piece faces in the same direction.
- Cook on the stovetop: Heat the grill pan. Cook the skewers over medium heat, turning them on all sides. Finish with the skin side, cooking it for 30-60 seconds until it becomes crispy but not burned.
- Cook on the grill outside: Preheat the grill to medium and grill the pork belly skewers on all sides for 4-6 minutes, finishing with the skin side. Take care; the fat in the meat will probably cause flare-ups. Donโt leave the grill unattended, turn the skewers regularly, and donโt overcook them. Check by cutting one cube of meat in the middle; itโs easy to see if itโs cooked through.
Notes
- Skewers: I use metal skewers. If you use wood skewers, soak them for about 20 minutes before threading the meat on them.
- Pork belly: This amount makes 4 skewers; however, you can easily make a double or triple batch.
- Salt: I use lightly coarse sea salt. You will need just enough to create a bed for the meat to lie on.
- Spices: You can use your favorite spices or a store-bought dry rub or seasoning mixture for pork.
francoise says
Nutrition information please. Rough idea would help.
Adina says
Hi. I added the nutrition in the recipe card.