How To Cook Pork Belly Kebabs

These kebabs are delicious and a wonderful asian inspired alternative recipe for the usual pork belly dishes or to replace the usual kebabs you might have on the barbecue. When the grill is ready oil the grill grates right before putting on the kebabs. Twice cooked pork belly with black pepper caramel this a great way to cook pork belly it still stays tender and moist while also giving you the perfect crackling.

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Thread the pork belly cubes onto the skewers and season with salt and black pepper.

How to cook pork belly kebabs. 7 put the tray in the oven and turn the grill on or set the oven at about 220 c 430 f. Straddle roasting pan across 2 burners and heat oil over medium high heat until it shimmers then cook onion garlic and shallots. Ingredients 500g pork shoulder diced 200ml natural yoghurt fresh coriander chopped fresh mint chopped 1 tsp cayenne chilli pepper 2 chillis finely chopped 1 2 lemon or lime juice and zest 3 garlic cloves crushed salt and pepper 1 or 2 green peppers cut into large chunks.

Cut the pork belly into 1 inch cubes. Mix through with your hands and marinade for a few hours or even overnight. Peter kuruvita s coastal kitchen.

9 the baked pork kebabs are ready when the meat is golden brown and juicy. Grill for 20 minutes or until the meat is cooked and the fat is crispy. Place the kebabs onto the grill.

Cut the pork belly rashers in small blocks about 3 x 3 cm. Fire up the grill or oven to 200 c and make 8 kebabs by placing the meat on metal or wooden skewers. For the pork belly preheat the grill for medium heat.

6 place pork skewers on a tray so that the ends stay on the tray edge. Preheat oven to 225 f with rack in middle. Place them in bowl with the gin lime zest and juice honey and spice mix.

Marinade 1 3 cup olive oil 1 4 cup flavorful beer craft pale ale german dunkel etc 7 8 sprigs fresh thyme leaves picked 3 cloves garlic 1 tsp salt 1 2 tsp pepper. A little bit of pre planning is required as the meat has to marinate a bit but do it first thing in the morning and by lunch time they are ready for the fire. 8 flip skewers several times to fry evenly.