Crispy Pork Belly Skewer Recipe
48-hour cooked, adobo, charred pineapple.
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Ingredients
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Pork Belly
Charred Pineapple
Skewers
Method
Pork Belly Preparation
- 1
Brining the Pork Belly
In a large pot, combine soy sauce, brown sugar, crushed garlic cloves, black peppercorns, bay leaves, and water. Stir until the sugar dissolves.
- 2
Cooking the Pork Belly
Add the pork belly to the pot, ensuring it is fully submerged. Cover and refrigerate for 48 hours.
- 3
Boiling the Pork Belly
After 48 hours, remove the pork belly from the brine. Bring the brine to a boil, then reduce heat and return the pork belly to the pot. Simmer for about 2 hours until tender.
- 4
Chilling the Pork Belly
Remove the pork belly from the pot and let it cool completely. Once cooled, refrigerate for at least 4 hours or overnight for easier slicing.
- 5
Slicing the Pork Belly
Once chilled, slice the pork belly into 1-inch cubes for skewering.
Charred Pineapple Preparation
- 6
Preparing the Pineapple
Cut the top and bottom off the pineapple, then slice off the skin. Remove the core and cut the pineapple into thick rings.
- 7
Seasoning the Pineapple
In a bowl, mix brown sugar and salt. Sprinkle this mixture over the pineapple rings. Drizzle with olive oil on both sides.
- 8
- 9
Cooling the Pineapple
Remove the pineapple from the grill and let it cool slightly before cutting into smaller pieces for skewering.
Skewering and Cooking
- 10
Assembling the Skewers
Thread a piece of cooked pork belly onto a wooden skewer, followed by a piece of charred pineapple. Repeat until all ingredients are used.
- 11
Grilling the Skewers
Preheat the grill to high heat. Grill the skewers for about 2-3 minutes on each side, or until the pork belly is crispy and caramelized.
- 12
Serving
Remove the skewers from the grill and serve immediately, garnished with fresh herbs if desired.