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Pork Belly Skewers

Make these incredibly crispy and juicy pork belly skewers this summer! All you need is the meat and a few spices.

Prep Time
20 mins
Cook Time
20 mins
Salting time
12 hrs
Servings: 4 skewers
Calories: 593 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. 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
  2. If using wooden skewers, soak them in water for about 20 minutes.
  3. 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).
  4. 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
  5. Thread the meat onto the skewers, ensuring that the skin side of each piece faces in the same direction.
  6. 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.
  7. 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 Information

Serving 1skewer Calories 593kcal (30%) Carbohydrates 1g (0%) Protein 11g (22%) Fat 60g (92%) Saturated Fat 22g (110%) Polyunsaturated Fat 6g Monounsaturated Fat 28g Cholesterol 82mg (27%) Sodium 332mg (14%) Potassium 241mg (7%) Fiber 0.4g (2%) Sugar 0.1g (0%) Vitamin A 411IU (8%) Vitamin C 1mg (1%) Calcium 11mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 4skewers

Amount Per Serving

Calories 593

% Daily Value*

Serving 1skewer
Calories 593kcal 30%
Carbohydrates 1g 0%
Protein 11g 22%
Fat 60g 92%
Saturated Fat 22g 110%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 28g 140%
Cholesterol 82mg 27%
Sodium 332mg 14%
Potassium 241mg 5%
Fiber 0.4g 2%
Sugar 0.1g 0%
Vitamin A 411IU 8%
Vitamin C 1mg 1%
Calcium 11mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.