Pork Belly Skewers
Make these incredibly crispy and juicy pork belly skewers this summer! All you need is the meat and a few spices.
Servings: 4 skewers
Calories: 593kcal
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
- ½ teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon fine sea salt
- ¼ 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 ½ x ¾ inches/ 3 ½ 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 + ½ teaspoon smoked paprika + 1 teaspoon garlic powder + ½ teaspoon fine sea salt + ¼ 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. Don’t leave the grill unattended, turn the skewers regularly, and don’t overcook them. Check by cutting one cube of meat in the middle; it’s easy to see if it’s 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.
Nutrition
Serving: 1skewer | Calories: 593kcal | Carbohydrates: 1g | Protein: 11g | Fat: 60g | Saturated Fat: 22g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 28g | Cholesterol: 82mg | Sodium: 332mg | Potassium: 241mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 411IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg