Pork Belly Kebabs – Yes it is ok to Pig Out!
Pork Belly Kebabs are next level. No more dry cubes or pork stuck on a skewer.
My Pork Belly Kebabs are self-basting. Think about the fat dripping on the meat while it is grilling leaving you with juicy, flavorsome meat. Add to that little bits of crunchy crackling in between …… pork heaven!
I don’t have to convince you of my love for pork. It is evident, I am a pork junky and pork belly is definitely at the top of my list of pork cuts. I even made a Pork Belly Pot Pie, which was my favorite pie of all time.
Last week I made Pork Belly Rillettes which was one of the most beautiful things I have ever made in my kitchen. So pork belly kebabs were the obvious next level, don’t you think?
As a consumer I am delighted to know that I can now buy High Quality South African Pork from Food Lover’s Market. ( Watch video here.) “Pork 360 is a quality assurance certification. It is a guarantee to both the consumer and retailing sector that the producer has a consistent production process. A process that complies with minimum standards and ensures high-quality pork. The Pork 360 projects takes place under the auspices of the national body, SAPPO (South African Pork Producers Association).”
Why Pork 360? It is your guarantee that:
The pork was responsibly sourced.
The pork is premium quality.
It is healthy and delicious.
The pork carries a stamp of assurance and traceability.
Pork Lovers like me can buy Pork 360 exclusively at Food Lover’s Market.
With the pork belly being so full of flavor already, I needed very little in terms herbs and spices, but I had a bottle of Gruxland Gin that Mynhardt sent last week. I wanted to put that to good use, some lime and a drizzle of honey…… G&T Pork Belly Kebabs, not bad at all!
These Pork Belly kebabs are perfect for grilling in the oven, on the open fire and even on a griddle pan, because there is so much fat to keep it from sticking. So, there you have it, no more excuses, fire up those grills.
Pork Belly Kebabs
8 Pork 360 belly rashers
100 ml Cruxland Gin
juice and zest of 1 – 2 limes
30 ml honey
45 ml Robertsons Portuguese Chicken Spice – salt and pepper can also work
Cut the pork belly rashers in small blocks – about 3 x 3 cm. Place them in bowl with the gin, lime zest and juice,honey and spice mix. Mix through with your hands and marinade for a few hours or even overnight.
Fire up the grill or oven to 200 C and make 8 kebabs by placing the meat on metal or wooden skewers. Grill for +- 20 minutes or until the meat is cooked and the fat is crispy. Serve with a few lime wedges and a tangy lemon coleslaw.