German pork belly skewers

German pork belly skewers

Based on 5 ratings
Andreas Strauch

Andreas Strauch

Community member

"These pork belly barbecue skewers are a must at every German barbecue. We’ll show you how to quickly make them yourself with a super tasty dry rub marinade. And when you can’t barbecue outside, they are also easy to prepare in your oven. If you are not using pre-cut slices, put the pork belly into the freezer for approx. 30 min., and then cut into thin stripes."

Difficulty

Easy 👌

Preparation

15 min

Baking

15 min

Resting

60 min

Ingredients

2Servings
100 g
pork belly (sliced)
¾ tsp
smoked paprika powder
¼ tsp
salt
¼ tsp
brown sugar
¼ tsp
ground cumin
¼ tsp
chili powder
tsp
ground coriander
tsp
dried thyme
tsp
pepper
½ tsp
mustard
MetricImperial

Utensils

bowl (small), plastic wrap, wooden skewer (long), bowl (large), oven, baking sheet, parchment paper

How-To Videos

homemade-spicy-ketchup

Homemade spicy ketchup

homemade-ketchup

Homemade ketchup

how-to-marinate

How to marinate

Nutrition per serving

Cal266
Fat27 g
Protein5 g
Carb1 g
  • Step 1/3

    For the dry rub, mix all the dry spices in a small bowl and set aside. Very thinly spread half of the mustard on the pork belly slices and generously sprinkle them with half of the dry rub. Gently rub the mixture into the meat, flip the slices and repeat with the remaining mustard and dry rub. Cover with plastic wrap and let marinade in the fridge for at least 1 hr. Meanwhile, soak the wooden skewers in water to prevent them from burning later.
    • ¾ tsp smoked paprika powder
    • ¼ tsp salt
    • ¼ tsp brown sugar
    • ¼ tsp ground cumin
    • ¼ tsp chili powder
    • tsp ground coriander
    • tsp dried thyme
    • tsp pepper
    • ½ tsp mustard
    • 100 g pork belly (sliced)
    • bowl (small)
    • plastic wrap
    • wooden skewer (long)
    • bowl (large)

    For the dry rub, mix all the dry spices in a small bowl and set aside. Very thinly spread half of the mustard on the pork belly slices and generously sprinkle them with half of the dry rub. Gently rub the mixture into the meat, flip the slices and repeat with the remaining mustard and dry rub. Cover with plastic wrap and let marinade in the fridge for at least 1 hr. Meanwhile, soak the wooden skewers in water to prevent them from burning later.

  • Step 2/3

    Start your grill or preheat your oven to 220°C/425°F. If your oven has a grill or broil function, turn that on. Pinch a skewer through one end of the marinated meat, pull down halfway and hold it down with your thumb. Gently stretch the strip of meat and tightly wrap it around the skewer. When you reach the top, pinch through the end of the strip. Pull the meat down the skewer to stretch it out evenly.
    • oven

    Start your grill or preheat your oven to 220°C/425°F. If your oven has a grill or broil function, turn that on. Pinch a skewer through one end of the marinated meat, pull down halfway and hold it down with your thumb. Gently stretch the strip of meat and tightly wrap it around the skewer. When you reach the top, pinch through the end of the strip. Pull the meat down the skewer to stretch it out evenly.

  • Step 3/3

    Place all skewers on a parchment-lined baking sheet. Grill for approx. 8 min., then flip the skewers and bake for another 5 – 7 min., or until slightly charred on the edges. The cooking time on a gas or wood fired grill might vary. Serve immediately and enjoy!
    • baking sheet
    • parchment paper

    Place all skewers on a parchment-lined baking sheet. Grill for approx. 8 min., then flip the skewers and bake for another 5 – 7 min., or until slightly charred on the edges. The cooking time on a gas or wood fired grill might vary. Serve immediately and enjoy!

  • Enjoy your meal!

    German pork belly skewers

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