Pork Belly Skewers are a favorite around the Burch Barrel Kitchen.
Coated in Whole Hog seasoning, grilled over a hot bed of charcoal,
drenched in BBQ sauce, and placed back on the grill for a final sear -
how could they not be delicious? We fueled this cook using our new Macho
Quebracho XL Lump Charcoal for a naturally enhanced, incredible flavor.
Serve these skewers as an appetizer at your next gathering or save them
all for yourself, we don't judge.
The Whole Hog Pork Seasoning
1 c. Sweet Baby Rays BBQ
1 c. Apple Cider Vinegar
1 tbsp Franks Hot Sauce
Skewers - Soaked in cold water.
Start by slicing pork belly into ½ to 1 thick strips. Then cut them in half.
Coat with mustard and season with our Wholehog pork seasoning.
Smoke low at about 200 for an hour, flip and go another hour.
Combine Sweet baby rays BBQ sauce, Apple cider vinegar and some franks hot sauce.
Braise at about 250 for another hour.
Remove and skewer.
Add some wood to your coals for some flame and caramelize. These serve best with a little char and crunch. Enjoy.