Spiced Pork Belly Kebabs
Serves: 6
Ingredients:
1 kg Eskort Pork Belly Roast, cut into cubes...
2 yellow peppers, cut into chunks
2 red peppers, cut into chunks
2 green peppers, cut into chunks
1 onion, cut into wedges
12 wooden skewers
10 ml salt
10 ml black pepper
10 ml coriander
10 ml cumin
10 ml origanum
10 ml paprika
5 ml cinnamon
50 ml olive oil
Yoghurt dip
125 ml double thick yoghurt
½ lemon, juiced
1 clove garlic, finely grated
fresh coriander, finely chopped
salt and black pepper, to season
lemons, cut into wedges for serving
Method:
Preheat oven to 200°C.
Combine the salt, pepper, coriander, cumin, origanum, paprika, cinnamon and olive in a small bowl and mix well.
Rub the spice mixture into both sides of the pork belly, covering the pork belly well.
Leave pork belly to marinate in the spice rub while you chop vegetables and make a yoghurt dip.
Make the yoghurt dip by combining all ingredients in a bowl and whisking well to combine, set aside.
Take the marinated pork belly and cut it into cubes (about 3 cm x 3 cm).
Alternating with the peppers and onion, thread pork belly cubes onto a skewer and repeat until skewer is full, repeat with remaining skewers and ingredients.
Set skewers on an oven tray and drizzle generously with olive oil.
Grill kebabs in oven for about 30 minutes until pork is cooked and skin is crispy, turn occasionally so that pork cooks evenly.
Serve warm with the yoghurt dip and lemon wedges.
Serves: 6
Ingredients:
1 kg Eskort Pork Belly Roast, cut into cubes...
2 yellow peppers, cut into chunks
2 red peppers, cut into chunks
2 green peppers, cut into chunks
1 onion, cut into wedges
12 wooden skewers
10 ml salt
10 ml black pepper
10 ml coriander
10 ml cumin
10 ml origanum
10 ml paprika
5 ml cinnamon
50 ml olive oil
Yoghurt dip
125 ml double thick yoghurt
½ lemon, juiced
1 clove garlic, finely grated
fresh coriander, finely chopped
salt and black pepper, to season
lemons, cut into wedges for serving
Method:
Preheat oven to 200°C.
Combine the salt, pepper, coriander, cumin, origanum, paprika, cinnamon and olive in a small bowl and mix well.
Rub the spice mixture into both sides of the pork belly, covering the pork belly well.
Leave pork belly to marinate in the spice rub while you chop vegetables and make a yoghurt dip.
Make the yoghurt dip by combining all ingredients in a bowl and whisking well to combine, set aside.
Take the marinated pork belly and cut it into cubes (about 3 cm x 3 cm).
Alternating with the peppers and onion, thread pork belly cubes onto a skewer and repeat until skewer is full, repeat with remaining skewers and ingredients.
Set skewers on an oven tray and drizzle generously with olive oil.
Grill kebabs in oven for about 30 minutes until pork is cooked and skin is crispy, turn occasionally so that pork cooks evenly.
Serve warm with the yoghurt dip and lemon wedges.
