Pork belly skewers on the BBQ

The barbeque is a wonderful way to cook, and it allows you to be creative and maybe try a few things you wouldn’t inside. It is also a simple way to get a lovely smokey and char-grilled flavour.

These pork belly skewers are piri-piri inspired, and are simply marinated in tomato paste and a teaspoon of paprika. Use whatever vegetables you want, but these ones just have some onion and capsicum. Cut everything to a similar size and thread it all onto the skewers being careful not to stab yourself as the pork belly skin can be tough. Just nick the skin with a knife if the skewer is not sharp enough to penetrate it.

Pork belly is a fairly cheap alternative to other cuts of pork, but it normally comes in a large piece which might be too much for singles or a small family. No problem, just cut it all up and prepare a few serves and freeze what you don’t need. Another alternative is to split a large pork belly and use a piece for a roast and dice up the rest for the skewers.

Once, they are all prepared, fire up the barbeque and get grilling. You can also cook on a stove top in a grill pan if you have one, or a basic fry pan if all else fails.

I keep a little of the marinade and mix with some oil to provide a basting juice when cooking. It helps the pork belly stay moist and adds more flavour as it chars a little. You have to keep an eye on them as they are cooking and turn regularly to prevent burning. Best to start on high heat to get the colour, and then reduce and cook slowly until the pork belly just melts. Around 15-20 minutes should render the fat nicely.

You can serve them as is, but if you have little ones it’s probably best to take everything off the skewers and serve on a plate. They can be eaten on their own, or accompanied with rice or potatoes to balance the meal.

Enjoy.