Sticky Maple Pork Belly Skewers

Sticky Maple Pork Belly Skewers (+Others!)

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:

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.

Sticky Maple Pork Belly Skewers

Next day the pork was slotted onto the Thuros skewers:

Sticky Maple Pork Belly 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.

Sticky Maple Pork Belly Skewers

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).

Sticky Maple Pork Belly Skewers

SUMMARY:

Another great cook from the Posh Kebabs book. The pork was top notch, really tasty and the beans were fantastic. The two dishes worked well together. Quite a simple dish to cook but I would watch out for flare ups next time!
 
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!

Nduja-stuffed chicken with woodall’s pancetta and fennel roasted potatoes

Smoked cheese in the chicken with the Nduja was a nice touch.

Nduja-stuffed chicken with woodall’s pancetta and fennel roasted potatoes

The fennel roasted potatoes were so tasty.

Nduja-stuffed chicken with woodall’s pancetta and fennel roasted potatoes

Meat in meat, wrapped in meat! (Nduja in chicken, wrapped in pancetta!)

Nduja-stuffed chicken with woodall’s pancetta and fennel roasted potatoes

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:

Price: Out of stock

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.

Smoked garlic butter chicken kiev

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.

Smoked garlic butter chicken kiev

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:

Price: Out of stock

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.

Detroit Pizza

3 lines of sauce this time.

Detroit Pizza

I think the foil stopped the base crisping right up.

Detroit Pizza

Cheese overload!

Detroit Pizza

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:

 
Another great week of cooking and eating – let’s see what is on the menu next week!

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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

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