Traditional German Grillfackel - German Pork Belly Skewers

Prepare pork belly

1. Remove the bones from the pork belly.
2. Slice pork belly into 0,5cm thick slices. You can do this with a food slicer or a very sharp knife. Freezing the meat for one hour before slicing makes this easier.
3. Remove cartilage from the meat slices.

Make the rub

1. Mix all rub spices together.
2. Sprinkle the mixture over the meat slices and coat them.

Make the skewers

1. Soak the wooden skewers in cold water for 2 hours so they don't start burning. If you don't have time for this - skip this step.
2. METHOD 1: The easiest way to make the skewers is to prick the skewer at the bottom and the top of a meat slice and wrap the meat around the skewer by turning the skewer.
3. At the end, spread the meat so that only one layer touches the wood skewer.
4. METHOD 2: Prick the skewer at the bottom of a meat and wrap it around the skewer. Prick the end of the slice to secure it.

Grill the meat

1. Preheat the grill to 300°C (572°F).
2. Grill the skewers for 15 minutes indirectly, and don't forget to turn them constantly.
3. At the end, place the skewer on direct heat for 1-2 minutes to make the meat more crispy.