Chilli Lime Pork Belly Skewers on the BBQ
CUSTOMS DECLARATION. Goods: pork belly, on sticks. Declared use: "snack". Colin wrote "unlikely".
C.
Crew of 6 · Prep 20 min · Cook 1 hour · Sting: mild to medium
Fresh off the fire.
Jump to the recipe · All Christmas BBQ recipes
Give this a go. Trust the thermometer, not the clock.
The Cargo (ingredients)
- 1.2 kg skinless pork belly, cut into 2 cm cubes
- 2 tbsp Hardcore Carnivore Chilli Lime Rub
- 1 tbsp oil
- 2 limes
- 12 bamboo skewers, soaked for 30 minutes
The Run (method)
- Toss the pork with oil and rub. Thread onto the skewers, not too tight.
- Set up two zones at about 160°C.
- Cook indirect for 40–50 minutes, until tender and the fat has started to render.
- Move over direct heat for 2–3 minutes a side until caramelised and at least 70°C. Stand by with tongs. Fat flares, and it holds grudges.
- Squeeze over lime and dust with a pinch more rub.
Cook It With
Hardcore Carnivore Chilli Lime RubMade in Texas. The upgraded Meatchelada: real lime, earthy chilli.
The Aftermath. The gnome saw everything.
Where It Goes Wrong
- Chewy. You rushed the indirect stage. Belly needs the time.
- Flare-ups. Move them off the flame.
- Burnt skewer ends. A strip of foil under the handles.
Darryl's Secret
Keep the cubes small and even. Two centimetres is the difference between a skewer and an apology.
Store it: Refrigerate leftovers promptly. Reheat to 75°C. Check the label for allergens.
How It Reached the Book
A very polite man at a very quiet port asked me if I'd ever been here before. I said no. He said that was funny. Then he handed me a bag of pork belly, said I'd left it, and walked off. I've got no memory of that, but I've got no memory of most things, and it was excellent pork.
The Rub Smuggler. Apparently I've been here before.
