Grilled Pork Belly Skewers with Chili Lime Salt
Grilled Pork Belly Skewers
One 5-inch square piece of Snake River Farms Kurobuta Pork Belly Buy Now
10-inch metal skewers
6 limes, halved
Chili Lime Salt
1 1/2 tablespoons Maldon salt
1 tablespoon lime zest, grated on a microplane grater
1/2 teaspoon paprika
It’s easiest to slice the pork belly partially frozen, but still pliable, so wrap the piece in plastic wrap and freeze for about 1 hour.
Slice the belly crosswise into 1/2-inch thick slices. Cut each slice into 4 pieces.
Skewer the pork belly 3 or 4 pieces on each skewer, leaving space between each piece.
Make a fire with hardwood lump charcoal for indirect cooking. When ready, most coals will be covered in gray ash with some glowing red embers. If using a gas grill heat one side on high heat and the other on the lowest setting.
Once the grill is hot, brush the cut side of the limes with a coating of oil and grill, cut side down, until there are grill marks and the limes are warm. Remove from the grill and set aside.
If cooking over coals, let them burn to a medium heat. Place the skewers over the heat (leaving space between them). If using a gas grill, place the skewers over the heat and reduce the heat to medium.
Reposition and turn the skewers often, adjusting the heat as necessary, for about 10 minutes, until the pork is fully cooked and richly caramelized.
Serve the skewers with grilled lime and Chili Lime Salt. At the table, squeeze the lime over the meat and sprinkle with the salt.
Combine the ingredients well.