{"id":"7af5b31b-81ab-4b75-826a-d8cf9d5920a6","url":"https://recipestripper.com/recipes/7af5b31b-81ab-4b75-826a-d8cf9d5920a6","source_url":"https://glebekitchen.com/grilled-pork-belly-skewers-asian-style/","title":"grilled pork belly skewers - asian style","description":"Lemongrass marinade and the kiss of fire make these pork belly skewers a real crowd pleaser.","servings":12,"servings_text":"12","prep_time":"PT20M","cook_time":"PT10M","total_time":"PT90M","image_url":"https://glebekitchen.com/wp-content/uploads/2019/08/grilledporkbellyskewersclose.jpg","ingredients":[{"text":"1 lb pork belly (- skin removed. )","item":"pork belly","quantity":1,"unit":"lb","preparation":"- skin removed."},{"text":"3 green onions ((aka scallions) cut into one inch pieces)","item":"green onions ((aka scallions) cut into one inch pieces)","quantity":3},{"text":"12 bamboo skewers (soaked in water for at least 30 minutes)","item":"bamboo skewers","quantity":12,"preparation":"soaked in water for at least 30 minutes"},{"text":"1 cup water","item":"water","quantity":1,"unit":"cup"},{"text":"1/2 cup brown sugar","item":"brown sugar","quantity":0.5,"unit":"cup"},{"text":"2 stalks lemongrass (- tender parts only, chopped)","item":"lemongrass","quantity":2,"unit":"stalk","preparation":"- tender parts only, chopped"},{"text":"1 2 inch cinnamon bark (- cassia)","item":"2 inch cinnamon bark","quantity":1,"preparation":"- cassia"},{"text":"1/2 tsp black pepper","item":"black pepper","quantity":0.5,"unit":"tsp"},{"text":"2 tbsp soy sauce","item":"soy sauce","quantity":2,"unit":"tbsp"},{"text":"4 tbsp fish sauce","item":"fish sauce","quantity":4,"unit":"tbsp"},{"text":"2 tsp sriracha (- sambal oelek is also nice)","item":"sriracha","quantity":2,"unit":"tsp","preparation":"- sambal oelek is also nice"},{"text":"2 tbsp rice wine vinegar","item":"rice wine vinegar","quantity":2,"unit":"tbsp"}],"instructions":[{"number":1,"text":"Combine the lemongrass, sugar, cinnamon bark and water in a small sauce pan. Bring to a boil and simmer for 5 minutes.","section":"Marinade"},{"number":2,"text":"Strain into a bowl and chill.","section":"Marinade"},{"number":3,"text":"Add the fish sauce, soy, black pepper and sriracha and stir. Set aside while you prep your pork belly.","section":"Marinade"},{"number":4,"text":"Slice the pork belly lengthwise (think a piece of bacon) into somewhere between 1/4 and a 1/3 inch slices. You probably want to cut your pork belly in half (think cutting bacon in half) before you start to make this easier.","section":"Prep your pork belly"},{"number":5,"text":"Now cut each slice into 1 inch pieces.","section":"Prep your pork belly"},{"number":6,"text":"Combine the pork with the marinade and refrigerate for 1 to 4 hours. Longer is OK as well. There's no acid in the marinade so it's like a brine.","section":"Prep your pork belly"},{"number":7,"text":"Remove the pork from the marinade. Set aside.","section":"Make the dipping sauce"},{"number":8,"text":"Pour the marinade into a small sauce pan. Bring to a boil. Let simmer for 1 minute. You are sterilizing your marinade to make the dipping sauce. Do not skip this step. Just don't.","section":"Make the dipping sauce"},{"number":9,"text":"You will see some bits formed and are floating in the marinade. These are proteins that have cooked. Strain them out.","section":"Make the dipping sauce"},{"number":10,"text":"Stir in the rice vinegar.","section":"Make the dipping sauce"},{"number":11,"text":"This is a little tricky. Take your time. Thread a piece of pork onto a skewer. Now skewer a piece of green onion. Repeat with another piece of pork and another piece of green onion. Finish with a third piece of pork. Repeat this until all the pork is skewered. You should get 10-12 skewers.","section":"Make the grilled pork skewers"},{"number":12,"text":"Heat your grill to somewhere between medium and medium low. Give yourself a cool safety zone. You are effectively grilling unsmoked bacon here. It's going to flare up a lot.","section":"Make the grilled pork skewers"},{"number":13,"text":"Grill no more than 6 skewers at a time. This isn't the place to be a hero. You are going to burn your skewers badly if try to do them all at once. Trust me. I tried to be a hero. Epic fail.","section":"Make the grilled pork skewers"},{"number":14,"text":"It's too hard to get internal temperature on little bits of pork belly. So you need to trust your instincts a bit. It doesn't take long to cook through. Depending on your fire you could be looking at as little as 3-5 minutes. Could be longer but not crazy long. Be careful. Look at the pictures. Try one to see.","section":"Make the grilled pork skewers"},{"number":15,"text":"You don't want to overcook them. Pork belly is touchy. You need to cook it until just done. Cook it longer and it gets tough. Really tough. Like I wish I'd braised it tough. Not good.","section":"Make the grilled pork skewers"},{"number":16,"text":"As you pull the pork belly skewers off the grill give them a good dip in the sterilized marinade.","section":"Make the grilled pork skewers"},{"number":17,"text":"To serve you can go a few different directions. These skewers make great party food. Serve them with a little of the marinade as a dipping sauce. Maybe put them on a platter and drizzle the marinade overtop. Pass them around like that. Or serve them up as lettuce wraps. Skewers on lettuce with marinade drizzled overtop is good eating.","section":"Make the grilled pork skewers"}],"date_published":"2026-10-30T00:05:27.373245+00:00","date_modified":"2026-10-30T00:05:27.373245+00:00"}