Thai-Flavored Pork Belly Skewers

These Thai-Flavored Pork Belly Skewers are seriously delicious..... soooo good..... happy dance good. How many ways can I say that they are pretty amazing! Serve them as an appetizer and watch them disappear. 

I still can't believe I devoured a skewer full of this pork belly the minute it came off of the grill! The wonderful combination of ingredients in the marinade definitely make this dish. 

By grilling these skewers directly over a low grill you can develop a sticky and crunchy texture. You actually flip the skewers every 30 to 45 seconds while grilling. This, along with soaking them in water before grilling, helps keep them from burning. 

Ingredients: 

For the Marinade: Water, brown sugar, lemongrass, star anise, cinnamon, coriander, red pepper flakes, soy sauce, fish sauce, and white vinegar. 

Pork Belly: Skin removed and cut into 1-inch squares. 

Scallions: Thick white part, cut into one inch pieces. 

To Make These Skewers:

First, simmer the marinade ingredients and then let them cool. Add the pork belly and let it marinade for four to 24 hours. 

Next, thread your skewers with the pork belly and scallion pieces and prepare your grill, either gas or charcoal, for low direct grilling. See the recipe card for instructions for preparing a charcoal grill. 

After that, cook the skewers for about 5 to 8 minutes, flipping them every 45 seconds. 

Finally, serve them hot, and make sure you get one for yourself! 

Equipment You May Need: 

Ten 8 inch wooden skewers, soaked in water for at least 4 hours. 

This recipe appears in the book, Grill to Perfection, by two champion pit masters Andy Husbands and Chris Hart. This book, published in 2014, is loaded with unique and wonderful barbecue recipes. There are recipes for hot direct grilling, roasting on the grill, and low and slow grilling. The recipes are adapted for both charcoal and gas. 

There are lots sauce recipes as well as tons of grilling tips. It's an exceptional collection of recipes. Note: When it was first published, I received a copy of the book from the publisher. All opinions are my own. 

December 5th is National Thai Day, and the From Our Dinner Table Group is sharing recipes with Thai flavors. 

More Recipes Featuring Thai Flavors: 

• Bananas in Coconut Milk (Kluay Buat Chee) from That Recipe
• Thai Rice Pudding from Jen Around the World
• Thai Chicken Thighs from Creative Cynchronicity
• Thai Curry Shrimp Burger from A Kitchen Hoor's Adventures
• Thai-Flavored Pork Belly Skewers from Karen's Kitchen Stories

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

Thai-Flavored Pork Belly Skewers

Yield: 6 Servings

Author: Karen Kerr

Prep time: 30 MinCook time: 10 MinInactive time: 4 HourTotal time: 4 H & 40 M

These Thai-Flavored Pork Belly Skewers are seriously delicious..... soooo good..... happy dance good.

Ingredients

• 1 cup water
• 1/2 cup (90 grams) brown sugar
• 1 stalk lemongrass, thinly sliced
• 2 pieces star anise
• 1 two-inch cinnamon stick
• 2 teaspoons coriander seeds, toasted and ground
• 2 teaspoons red pepper flakes
• 1/4 cup soy sauce
• 2 tablespoons fish sauce
• 2 tablespoons white vinegar
• 1 pound (450 grams) pork belly, skin removed, cut into 1" square slices, each 1/4" thick
• 10 scallions, thick white part cut into 1" pieces

Instructions

1. In a small saucepan over high heat, bring to boil the water, brown sugar, lemongrass, star anise, cinnamon stick, coriander and red pepper flakes. Boil for 30 seconds, then remove from heat and transfer to a bowl. Cover and refrigerate until completely cool, about 2 hours. Add the soy and fish sauces and vinegar.
2. Place the pork belly chunks in the marinade for at least 4 and up to 24 hours.
3. Thread the pork belly and scallion alternately, starting with pork belly (scallion should be perpendicular to the skewers). Each skewer should have 3 pieces of pork and 2 scallions.
4. Build a low direct fire. Spread an even layer of unlit charcoal in the bottom of the grill. Fill a chimney one-third full with charcoal. Stuff two sheets of newspaper in the bottom of the chimney and light it. When the coals are fully engaged – you should see flames peeking over the top – pour them over the unlit charcoal. If using a gas grill, light the gas and adjust the temperature on both sides to low.
5. When you can hold your hands over the fire for no more than 8-10 seconds, clean the grill grate. Place the skewers directly over the fire, with the exposed wooden ends pointing the edge of the grill, and grill for 30-45 seconds, until the meat starts to brown. Flip skewers over and repeat. Continue this process for about 5 to 8 minutes, until the meat is dark brown, almost black in some areas.

Nutrition Facts

Calories

485

Fat (grams)

40 g

Sat. Fat (grams)

15 g

Carbs (grams)

22 g

Fiber (grams)

1 g

Net carbs

21 g

Sugar (grams)

19 g

Protein (grams)

9 g

Cholesterol (grams)

54 mg

https://www.karenskitchenstories.com/2014/04/thai-flavored-pork-belly-skewers.html

Karen's Kitchen Stories

Pork belly, grilling

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From Grill to Perfection: Two Champion Pit Masters Share Recipes and Techniques for Unforgetable Backyard Grilling. 

Printed with permission from Page Street Publishing.