Chimichurri Pork Belly Skewers

Chef Ryan Wiebe
Servings

4

Cook Time

30 minutes

Cuisine

Latin/South American

Category

Main course

You need a personal Pork Belly Skewer (or five) in your life. 

These super-tender skewers are great for a group or as an appetizer next time you're hosting the cookout. Our Chimichurri blend is versatile and herbaceous - simply add an oil and you instantly have a Chimichurri sauce. 

Check out more recipes from Chef Ryan here.

Chimichurri Pork Belly Skewers

Ingredients

  • 2-3 lbs piece of skin-off pork belly
  • 1/4 cup Spiceology Chimichurri seasoning
  • 1/8 cup, olive oil
  • 2 tbsp soy sauce or tamari
  • Wooden or metal skewers

Directions

  1. Slice your pork belly into 6-8 pieces, large enough that you can stick a skewer lengthwise through them.

  2. Slice the meat side with cross hatches if you’d like. It will help the marinade seep into the meat and impart more flavor.

  3. Mix together the chimichurri seasoning, oil and soy sauce together to make a paste.
  4. Coat the entire pork belly with the chimichurri paste and refrigerate for at least 1 hour, up to 6 hours.
  5. Heat your grill to medium heat.

  6. Skewer your pork belly pieces and place onto the grill over indirect heat, flipping every 5-10 minutes to get even cooking and char.

  7. After 20 minutes, increase the heat to high and char your pork skewers to your liking and making sure your pork is cooked all the way through (total time approx 25-30 minutes), shooting for an interal temp of 160°F to 170°F.

  8. Serve hot and enjoy these tender, crispy pork belly skewers.
Recipe Products
Blend

Chimichurri Blend

Key Ingredients

Garlic, Onion, Bell Pepper