PORK BELLY SKEWERS

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Pork Belly Skewers image

Provided by Zak Pelaccio

Categories     Garlic     Pork     Appetizer     Braise     Cocktail Party     Party     Coriander     Chile Pepper     Gourmet     New York     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 60 skewers

Number Of Ingredients 27

For brine:
4 teaspoons coriander seeds, toasted
2 teaspoons fennel seeds, toasted
1 gallon water
1 1/3 cups kosher salt
2/3 cup granulated sugar
3 (4-to 5-inch) fresh red chiles, thinly sliced
1 tablespoon black peppercorns
2 shallots, sliced
3 garlic cloves, smashed
3/4 cup daun salam (Indonesian bay leaves; 3/4 ounce)
For pork belly:
3 pounds pork belly, skin discarded
2 tablespoons vegetable oil
1 medium onion, cut into 6 wedges
1 head garlic, left unpeeled and halved crosswise
2 shallots, halved lengthwise
2 cups chicken stock or reduced-sodium chicken broth
For chile sauce:
1/2 cup plus 2 tablespoons Asian fish sauce
1 cup grated palm sugar (8 ounces)
1/2 cup plus 2 tablespoons fresh lime juice
5 tablespoons rice vinegar (not seasoned)
6 tablespoons chopped cilantro stems
7 (4-to 5-inch) fresh red chiles, chopped, including seeds
12 garlic cloves, chopped (about 6 tablespoons)
Equipment: about 60 (8-inch) wooden skewers, soaked in water 1 hour

Steps:

  • Brine pork belly:
  • Bring brine ingredients to a boil in a 6-quart pot, then simmer, uncovered, 20 minutes. 3Cool brine to room temperature, then chill until cold, about 3 hours, and up to 3 days.
  • Cover pork belly with brine in a large heavy roasting pan, then chill 24 hours.
  • Remove pork belly from brine, discarding brine, and rinse under cold water. Pat pork belly dry. Wash and dry roasting pan.
  • Braise pork belly:
  • Preheat oven to 225°F with rack in middle.
  • Straddle roasting pan across 2 burners and heat oil over medium-high heat until it shimmers, then cook onion, garlic, and shallots, stirring occasionally, until golden, about 5 minutes. Add stock and bring to a boil, scraping up brown bits. Add pork belly and remove from heat.
  • Cover roasting pan tightly with foil and braise in oven until pork belly is very tender, 3 1/2 to 4 1/2 hours.
  • Remove pork belly (reserve braising liquid for another use) and cool to room temperature.
  • Wrap tightly in several layers of plastic wrap and chill, pressed between 2 baking sheets with a weight (such as four 28-ounces cans) on top, 12 to 24 hours.
  • Make chile sauce:
  • Purée all sauce ingredients with 1 1/2 teaspoons salt in a blender.
  • Skewer pork belly:
  • Bring pork belly to room temperature, about 30 minutes. Cut lengthwise into 1-inch strips, then cut each strip crosswise into 1/3-inch-wide pieces. Thread each piece onto a skewer and brush with some of chile sauce.
  • Prepare grill:
  • If using a charcoal grill, open vents on bottom and light a large chimney starter full of charcoal (preferably hardwood), then dump coals out across bottom rack, leaving a space free of coals on one side of grill equal to size of pork belly, where it can be moved in case of flare-ups. When charcoal turns grayish white, the grill will be at its hottest and will then begin to cool off. Grill is ready when you can hold your hand 5 inches above grill rack directly over coals for just 3 to 4 seconds (medium-hot). If using a gas grill, preheat all burners on high 10 minutes, then adjust heat to medium-high.
  • Grill pork belly:
  • Oil grill rack, then grill pork belly, turning occasionally and basting with chile sauce once more, until well browned on all sides, 3 to 4 minutes total. Brush with more chile sauce.

Makhosonke Khumalo
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I'm going to try making these skewers with a different type of glaze, like a teriyaki glaze or a honey garlic glaze.


Temitayo Folashade
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I'm going to try making these skewers with a different type of meat, like chicken or beef.


Brooklyn Jackson
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I'm going to try making these skewers in the oven instead of on the grill.


Margaret O Driscoll
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I'm going to try making these skewers again, but I'm going to use less sugar in the glaze.


Nelda Luna
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I'm not sure what I did wrong, but my skewers didn't turn out as good as I hoped. The pork was a little dry and the glaze was too sweet.


Zemzy Oseris
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I'm going to try making these skewers with chicken next time.


Doug Jacobson
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These skewers are also great for meal prep. I make a big batch on the weekend and then I have them for lunch or dinner throughout the week.


Shekh Irfan tkd
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I like to serve these skewers with a side of rice and vegetables.


Rock Parnaw
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These skewers are perfect for summer cookouts.


Bilal Hussain Shah
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I love the smoky flavor that the grill gives to these skewers.


Kyesha Kymahni
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I've made these skewers several times and they always turn out great. They're a family favorite.


Zaba Official
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These skewers are a great way to use up leftover pork belly.


Norcinta Lailatul huda
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I'm not a big fan of pork belly, but I really enjoyed these skewers. The glaze was really tasty.


Ricky Ashe
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I made these skewers for a party and they were a hit! Everyone loved them.


Faizan Rashid
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The combination of pork belly, pineapple, and onion is perfect. The flavors really complement each other.


Hafsa Umar
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I love how easy these skewers are to make. They're perfect for a weeknight meal or a party appetizer.


Misha Harker
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These pork belly skewers were amazing! The pork was cooked perfectly, and the glaze was flavorful and sticky. I will definitely be making these again.