BBQ grilled pork belly skewers. So simple, so delicious! Wonderfully marinated pork belly skewers. They’re also called pork belly satay and they are extremely delicious!
Table of Contents
Why this Recipe Works
The marinade for these grilled pork belly skewers is salty, slightly sweet, spicy, and full of delicious Asian flavors. A fantastic combination with the pork belly. Are you hosting a BBQ this summer? Then you’ll want to save this recipe!
Grilled Pork Belly Skewers Ingredients
Pork belly can be a bit tricky to find. You can get it at a wholesale food supplier (if you have a membership card), or you can simply visit your favorite butcher. My advice is to stop by in advance or give them a call beforehand. That way, there’s a better chance they’ll have it in stock. Otherwise, you can also use thick sliced pork belly. I’ve done that too, and I can tell you it works perfectly 😉.
For the delicious Asian-inspired marinade, I use the following ingredients: shallots, garlic, red chili, ginger, tamarind, soy sauce, and palm sugar. This combined creates the perfect balance of salty, spicy, savory, sweet and sour.
What kind of Pork belly do I need?
By the way, you’ll want to use pork belly without the skin, so ready-sliced pork belly is basically the same thing. They’re just cut a little thinner than if you sliced the pork belly yourself. On the other hand, they cook extra quickly, so that’s definitely an advantage!
As you can tell, I could talk endlessly about pork belly. Some other great BBQ recipes on my blog are this bavette steak, my recipe for a whole roasted chicken or these delicious pinwheel burgers.
FAQ BBQ skewers
How long should I marinate the meat?
I’d say for at least an hour, but you can leave it for 8 hours or even overnight.
How long do I need to grill these?
For about 20-40 minutes at 350°F or 185°C for 20 to 45 minutes per side, depending on your grill and thickness of the pork belly.
How do I cook it perfectly?
If you like it on the medium-rare side, aim for an internal temperature of 75°C to 82°C (165°F to 180°F) or up to 90°C-96°C (190°F-205°F) for firmer meat with a slight char.
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Ingredients
- 750 gram pork belly
- 3 shallots
- 4 clove garlic
- 1 red chili pepper
- 1 piece fresh ginger (approx. 5 cm)
- 1 tbsp tamarind paste
- 4 tbsp soy sauce
- 2 tbsp palm sugar
- salt
Equipment
- Skewers (when using wooden, soak them in water first)
INSTRUCTIONS (how to make this recipe):
- Put the shallots, garlic, chili peppers, and ginger in a food processor. Blend them into a smooth paste, then add the tamarind, soy sauce, palm sugar, and salt. Mix everything together well.
- Cut the pork belly into cubes of approximately 2 x 2 cm / 0.8 x 0.8 inches. Add the marinade, mix well, and refrigerate (covered) for at least 1 hour.
- Once the pork belly has marinated, fire up the BBQ. BBQ enthusiasts usually opt for a combination of direct and indirect heat, with a temperature of around 175°C/347°F.
- Meanwhile, remove the pork belly from the marinade and thread the meat cubes onto skewers.
- Is the BBQ up to temperature? First place the pork belly skewers on the indirect side of the grill and close the BBQ with the lid. Cook the satay for 15 minutes.
- After 15 minutes, move the pork belly skewers to the direct heat and grill them for 2 to 3 minutes per side, for a total of 8 to 12 minutes over the hot coals. Keep a close eye on them: the fat in the meat may cause flare-ups.
- Remove the pork belly satay from the BBQ once it is nicely grilled on all sides. Serve immediately and enjoy your meal!
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