Description
Sizzling crispy pork belly skewers are a flavor explosion straight from the grill that’ll make your backyard barbecue legendary. Juicy pork chunks caramelized with a tangy marinade guarantee your guests will be asking for seconds before the first bite is even finished.
Ingredients
Scale
Main Ingredients:
- 2 pounds pork belly, skin-on
Marinade Ingredients:
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
Seasoning Ingredients:
- 1 teaspoon five-spice powder
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 teaspoon black pepper
- 1 teaspoon salt
Garnish:
- Fresh cilantro
- Chili flakes (optional)
Accessories:
- Wooden skewers (soaked in water for 30 minutes)
Instructions
- Select a 2-pound pork belly cut with balanced meat and fat, ensuring the skin remains intact for maximum crispiness.
- Carefully trim excess fat without removing too much, keeping the skin’s integrity.
- Create precise crosshatch scoring patterns on the skin, cutting only through the surface without penetrating the meat.
- Combine 2 tablespoons soy sauce, 2 tablespoons hoisin sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 teaspoon five-spice powder, 1 teaspoon garlic powder, 1 teaspoon ginger powder, 1 teaspoon black pepper, and 1 teaspoon salt in a mixing bowl.
- Completely coat the scored pork belly in the prepared marinade, ensuring full coverage. Refrigerate for 2-4 hours to absorb maximum flavor.
- Submerge wooden skewers in water for exactly 30 minutes to prevent burning during grilling.
- Remove marinated pork belly and slice into uniform 1-inch cubes for consistent cooking.
- Thread cubes onto pre-soaked skewers, maintaining small gaps between pieces for even heat distribution.
- Preheat outdoor grill to 400F, creating medium-high direct heat zones.
- Lightly brush grill grates with vegetable oil to prevent meat from sticking.
- Position skewers skin-side down on hot grates. Grill for 6 minutes, developing crispy exterior.
- Rotate skewers carefully, grilling additional 5-7 minutes until internal temperature reaches 145F.
- Transfer grilled skewers to clean platter. Allow 3-5 minutes resting time to redistribute internal juices.
- Garnish with fresh chopped cilantro and optional chili flakes for additional flavor complexity.
- Serve immediately while crispy and hot, pairing perfectly with steamed rice or fresh salad.
Notes
- Choose a pork belly with alternating layers of meat and fat for the best texture and flavor.
- Scoring the skin helps render the fat and creates that signature crispy exterior during grilling.
- Marinating overnight allows the flavors to deeply penetrate the meat, making each bite more delicious.
- For a leaner version, replace pork belly with chicken thighs or turkey breast, adjusting cooking time accordingly.
- Prep Time: 2 hours 30 minutes
- Cook Time: 12-14 minutes
- Category: Pork
- Method: Grilling
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 690 kcal
- Sugar: 4 g
- Sodium: 1100 mg
- Fat: 65 g
- Saturated Fat: 23 g
- Unsaturated Fat: 38 g
- Trans Fat: 0.5 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 20 g
- Cholesterol: 90 mg