Smoky Pork Belly Skewers

July 25, 2026

🍽️ Makes: Approx 8 skewers
🔪 Prep Time: 15 mins (plus marinating)
🔥 Cook Time: 15–20 mins
⚖️ Net Carbs: Approx. 0.2g per pork cube
💪 Protein: Approx. 6g per pork cube
✅ No added sugar and no seed oils

Tender pork belly marinated with smoky spices, fresh lime and herbs before being griddled until beautifully caramelised and finished with fu:di Peruvian Chilli Sauce. A perfect barbecue bite packed with flavour.

Ingredients

For the pork belly

2 packs pork belly strips, cut into 1-inch cubes

3 spring onions, cut into 3–4cm lengths

2 tbsp fu:di Light Avocado Oil

Zest and juice of 1 lime

1 tsp garlic powder

1 tsp sweet smoked paprika

1 tsp ground cumin

1 tsp dried oregano

Sea salt

Freshly cracked black pepper

To serve

fu:di Peruvian Chilli Sauce

Step 1 – Marinate the Pork

Place the pork belly into a bowl with the avocado oil, lime zest and juice, garlic powder, smoked paprika, cumin, oregano, sea salt and black pepper. Mix well and marinate for at least 30 minutes.

Step 2 – Build the Skewers

Thread the pork belly onto metal skewers, alternating every two pork cubes with a piece of spring onion until each skewer has approximately 6 pork cubes and 3 pieces of spring onion.

Step 3 – Cook

Heat a griddle pan over a high heat and lightly spray with fu:di Light Avocado Oil Spray. Cook the skewers for 15–20 minutes, turning regularly until beautifully caramelised and cooked through.

Step 4 – Finish

Leave to rest for 5 minutes before arranging onto a serving platter and drizzling generously with fu:di Peruvian Chilli Sauce.

Chef’s Tip

Marinating overnight gives even deeper flavour, while cooking over a high heat creates beautifully caramelised edges.

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