Instructions

In the kitchen:

• Slice the pork belly into 1cm long strips and then remove the skin.
• Finely chop the garlic and in a large bowl mix all the marinade ingredients together.
• Skewer the pork belly slices. If you are using wood or bamboo skewers, remember to soak them for 15 minutes before using.
• Lightly brush oil on the meat skewers before grilling.

At the barbecue:

• Preheat grill to 220°C for 15 minutes with the lid down.
• Grill the meat skewers over direct heat at 220°C with the lid down for 3 minutes. Turn once and cook for 3 more minutes.
• Check with a thermometer and when the pork reaches a core temperature of 70°C its cooked.