German pork belly skewers

Step 1/3

• 3 tsp smoked paprika powder
• 1 tsp salt
• 1 tsp brown sugar
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp ground coriander
• ½ tsp dried thyme
• ½ tsp pepper
• 2 tsp mustard
• 400 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

• 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.