Smoky Pork Belly Skewers with Sweet Pineapple Chutney

Allergens

Soy, Wheat (due to possible cross-contamination)

Ingredients

• 2 lbs pork belly, cut into 1
• inch cubes 1 cup soy sauce 1/2 cup white vinegar 1/2 cup brown sugar 2 tbsp garlic, minced 1 tbsp freshly ground black pepper 1 tsp smoked paprika 1/2 tsp cayenne pepper 1/4 tsp ground cloves 6 pineapple rings 1 red bell pepper, sliced into strips 1 small onion, cut into wedges

Instructions

1. In a large bowl, combine soy sauce, white vinegar, brown sugar, garlic, black pepper, smoked paprika, cayenne pepper, and ground cloves. Stir until the sugar is dissolved.
2. Add the pork belly cubes to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or up to overnight.
3. Preheat an outdoor grill or grill pan to medium high heat. Thread the pork belly cubes and vegetables onto skewers, leaving a little space between each piece.
4. Grill the skewers for 5 minutes per side or until the pork is cooked through and slightly charred.
5. While the skewers are grilling, prepare the pineapple chutney by combining pineapple rings, red bell pepper strips, and onion wedges in a saucepan over medium heat. Cook until softened and slightly caramelized.
6. Serve the smoky pork belly skewers with a generous dollop of sweet pineapple chutney and enjoy!

Chef’s Insight

Allow the pork to marinate overnight for a deeper flavor. Use wooden or metal skewers that are easy to handle and won't burn on the grill.

Notes

Use fresh pineapple for the chutney, as canned may have a different texture and flavor.