Method

Preparation of Pork Belly

Prepare the Pork Belly

Preheat your oven to 300°F (150°C). Cut the pork belly into 1-inch cubes and place them in a mixing bowl. Season with salt, black pepper, garlic powder, and onion powder. Toss to coat evenly.

Cook the Pork Belly

Arrange the seasoned pork belly cubes on a baking sheet lined with parchment paper. Bake in the preheated oven for about 2 hours, or until tender and the fat has rendered. Increase the oven temperature to 400°F (200°C) and bake for an additional 20-30 minutes until crispy.

Making Cheerwine BBQ Sauce

Combine Ingredients

In a saucepan over medium heat, combine Cheerwine soda, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, and salt. Stir well.

Simmer the Sauce

Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until it thickens slightly. Remove from heat and set aside.

Pickling the Onions

Prepare the Pickling Solution

In a small saucepan, combine white vinegar, sugar, and salt. Heat the mixture over medium heat until the sugar and salt dissolve.

Pickle the Onions

Slice the red onion thinly and place it in a jar. Pour the pickling solution over the onions, ensuring they are fully submerged. Let it sit for at least 30 minutes at room temperature, or refrigerate for up to 2 hours for a stronger flavor.

Assembling the Skewers

Skewer the Pork Belly

Once the pork belly is crispy, remove it from the oven and let it cool slightly. Thread the pork belly cubes onto skewers.

Brush with BBQ Sauce

Brush the skewers generously with the prepared Cheerwine BBQ sauce.

Garnish and Serve

Serve the skewers with pickled onions on the side and garnish with fresh cilantro.

Crispy Pork Belly Skewers Recipe