Pork Belly Skewers Recipe

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Pork Belly Skewers
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Ingredients
23
Count
Nutrition
156
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. Brine pork belly: Bring brine ingredients to a boil in a 6-quart pot, then simmer, uncovered, 20 minutes. 3Cool brine to room temperature, then chill until cold, about 3 hours, and up to 3 days.
  2. Cover pork belly with brine in a large heavy roasting pan, then chill 24 hours.
  3. Remove pork belly from brine, discarding brine, and rinse under cold water. Pat pork belly dry. Wash and dry roasting pan.
  4. Braise pork belly: Preheat oven to 225°F with rack in middle.
  5. Straddle roasting pan across 2 burners and heat oil over medium-high heat until it shimmers, then cook onion, garlic, and shallots, stirring occasionally, until golden, about 5 minutes. Add stock and bring to a boil, scraping up brown bits. Add pork belly and remove from heat.
  6. Cover roasting pan tightly with foil and braise in oven until pork belly is very tender, 3 1/2 to 4 1/2 hours.
  7. Remove pork belly (reserve braising liquid for another use) and cool to room temperature.
  8. Wrap tightly in several layers of plastic wrap and chill, pressed between 2 baking sheets with a weight (such as four 28-ounces cans) on top, 12 to 24 hours.
  9. Make chile sauce: Purée all sauce ingredients with 1 1/2 teaspoons salt in a blender.
  10. Skewer pork belly: Bring pork belly to room temperature, about 30 minutes. Cut lengthwise into 1-inch strips, then cut each strip crosswise into 1/3-inch-wide pieces. Thread each piece onto a skewer and brush with some of chile sauce.
  11. Prepare grill: If using a charcoal grill, open vents on bottom and light a large chimney starter full of charcoal (preferably hardwood), then dump coals out across bottom rack, leaving a space free of coals on one side of grill equal to size of pork belly, where it can be moved in case of flare-ups. When charcoal turns grayish white, the grill will be at its hottest and will then begin to cool off. Grill is ready when you can hold your hand 5 inches above grill rack directly over coals for just 3 to 4 seconds (medium-hot). If using a gas grill, preheat all burners on high 10 minutes, then adjust heat to medium-high.
  12. Grill pork belly: Oil grill rack, then grill pork belly, turning occasionally and basting with chile sauce once more, until well browned on all sides, 3 to 4 minutes total. Brush with more chile sauce.
  13. Cooks' notes: •Braised and pressed pork belly can be chilled up to 5 days (remove weights after 1 day). •Chile sauce can be made 3 days ahead and chilled. •Pork belly can be grilled in an oiled grill pan over medium heat.◊
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 156.25 Kcal (654 kJ)
Calories from fat 114.61 Kcal
% Daily Value*
Total Fat 12.73g 20%
Cholesterol 16.68mg 6%
Sodium 639.56mg 27%
Potassium 89.6mg 2%
Total Carbs 8g 3%
Sugars 6.19g 25%
Dietary Fiber 0.37g 1%
Protein 2.63g 5%
Vitamin C 1.6mg 3%
Iron 0.4mg 2%
Calcium 14.6mg 1%
Amount Per 100 g
Calories 134.84 Kcal (565 kJ)
Calories from fat 98.91 Kcal
% Daily Value*
Total Fat 10.99g 20%
Cholesterol 14.39mg 6%
Sodium 551.94mg 27%
Potassium 77.33mg 2%
Total Carbs 6.9g 3%
Sugars 5.34g 25%
Dietary Fiber 0.32g 1%
Protein 2.27g 5%
Vitamin C 1.4mg 3%
Iron 0.3mg 2%
Calcium 12.6mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.1
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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