Sticky Maple Pork Belly Skewers (+Others!)
Since I bought the Posh Kebabs book I have been slowly working my way through it and next up was Sticky Maple Pork Belly Skewers.
This recipe is from the Posh Kebabs cookbook:
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The Meat:
1kg of Saddleback pork belly from The Brand Family farm in East Lothian. This was a bit I saved when making streaky bacon!
The Prep:
The pork belly was sliced into 2cm cubes and placed into a large bowl. Maple syrup, soy sauce, sweet chilli sauce, mustard, garlic and chilli powder were added then mixed before the bowl was left in the fridge overnight.
Next day the pork was slotted onto the Thuros skewers:
The Cook:
A couple of handfuls of charcoal into the Thuros T1, lit with three flamers and left for 15 minutes to heat up then skewers on top.
I had a feeling this might flare up a bit due to the sugar in the maple syrup and the fat in the pork. It was a bit of a battle avoiding big flare ups, I should have let the charcoal burn through a bit more before I started cooking but I am in impatient cook! It came out well in the end.
Time to Eat:
Sticky Maple Pork Belly Skewers served with smoky baked beans (onion, garlic, smoked paprika, thyme, red wine vinegar, chopped tomatoes, maple syrup, cannellini beans and haricot beans).
SUMMARY:
| Cook Difficulty: | 2/5 |
| Cook Duration: | Short: 2/5 |
| Cook Equipment: | Thuros T1 |
| Cook Method: | Skewer Set |
| Charcoal: | Stag Charcoal Mixed Hardwood |
| Smoking Wood: | N/A |
| Cook temperature: | Hot |
| Cook time: | 10 minutes |
| Internal temperature: | 65°C |
| Notes: | Watch our for flare ups, let the charcoal die down before cooking. |
Also cooked this week:
Nduja-stuffed chicken with woodall’s pancetta and fennel roasted potatoes:
This was another great recipe from the book White Meat. When Mark from Duchy Charcuterie sent me a selection of his fantastic products I knew the Nduja would be ideal in this recipe.
It took a bit of prep but was totally worth it, really enjoyed the meal and would definitely recommend it!
Smoked cheese in the chicken with the Nduja was a nice touch.
The fennel roasted potatoes were so tasty.
Meat in meat, wrapped in meat! (Nduja in chicken, wrapped in pancetta!)
Lovely dish, will make this again for sure. The Nduja was fantastic, I will order some more to use on pizzas.
This recipe is from the White Meat cookbook:
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Smoked garlic butter chicken kiev:
I loved Chicken Kiev as a kid and have wanted to cook it myself for a long, long time. Another recipe that stood out from the White Meat cookbook.
The butter wasn’t oozing out when I sliced it. Some good advice I had was to freeze the garlic butter as it’s easy to get inside the chicken, I will do that next time.
I have to say, this tasted better than I imagined it would. Took me right back to childhood but with quality chicken! Another one that will definitely be cooked again.
This recipe is from the White Meat cookbook:
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Detroit pizza:
My first Detroit pizza was a bit charred on top so this time I added some foil part way through. Whilst the toppings were better the base didn’t taste quite as good.
3 lines of sauce this time.
I think the foil stopped the base crisping right up.
Cheese overload!
Whilst the top was better the base wasn’t as good. Next time I will add the toppings part way through. Hopefully that cracks it!
The pan is from Lloyds pans, you can get them on Amazon. They are not cheap but they are certified to be used at high temperatures without breaking up/leaking into your food so it’s worth the money:
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KUNGFUBBQ: UK BBQ Blog and Ooni Blog documenting recipe cooks from various cookbooks, my own recipes, reviews of BBQ’s and Accessories plus handy hints and tips. UK BBQ Blogs