These Grilled Pork Belly Skewers with Chimichurri are packed with mouth-watering and big – but simple – flavors!
Yesterday, it was particularly hot here in San Diego and the thought of putting something in the oven or on the stovetop for dinner sounded about as fun as a root canal.
A quick jaunt to the local market later scored me a nice piece of pork belly, and a plan started to come together.
Now, usually I make pork belly in the oven by roasting it at high heat to render some of the fat, turning down the heat to slowly cook the meat, and finishing it off by blasting it into a very hot oven right at the end.
It’s delicious, but it makes the kitchen hotter than Hades. (Check out that recipe here.)
Instead of baking, I decided to quick-marinate then grill this pork belly on skewers for a completely different approach.
There are a couple things you need to know before you start:
Pork belly can be a bit tough or chewy if you cut the pieces too big, so I recommend cutting it into no larger than 1-inch (2.5 cm) chunks.
You’ll need a really sharp knife to cut through the layers of meat and fat. There’s nothing more frustrating than trying to cut pork belly with a dull knife.
When you skewer the marinated meat, leave a little gap between each piece. That way, you’ll get the max amount of crispy goodness around the edges.
After grilling…perfectly seasoned and crunchy around the edges!
- 1 cup fresh parsley leaves, packed
- 3 cloves garlic, peeled
- Juice of 1/2 lemon
- 1/2 tsp cumin
- 1/4 tsp sea salt
- 1/4 tsp red pepper flakes
- 1/4 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- 2 lb (907 g) pork belly, skin removed
- Sea salt
- 6-8 bamboo or metal skewers
For the Chimichurri Marinade
For the pork belly
To make the chimichurri marinade, combine the parsley, garlic, lemon juice, cumin, salt, red pepper, vinegar and olive oil in a food processor or high-speed blender. Pulse several times or run the blender until the parsley and garlic are broken down and everything is well mixed, about 10-15 seconds. Set aside. (This recipe makes about ¾ cup / 177 mL marinade.)
Now you’ll cube the pork belly. Place the belly on a cutting board. With a sharp knife, cut long strips about an inch (2.5 cm) wide. Take each strip and cut it into 1-inch (2.5 cm) chunks.
Place the pork belly in a ziptop bag or into a medium bowl and sprinkle with sea salt, then toss well. Now, pour in about ½ cup of the chimichurri marinade (reserving about ¼ cup for dipping) and toss well until the belly is coated. Refrigerate at least 30 min or up to 1 hour. If you’re using bamboo skewers, soak those in water while the meat marinates.
Remove the meat from the refrigerator and thread it onto the skewers, leaving a little space between each piece. Discard any of the marinade in the bag.
Grill the skewers for about 10 minutes, turning often so each surface gets crispy and browned.
Serve with the reserved marinade for dipping.
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