🍽️ 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
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2 packs pork belly strips, cut into 1-inch cubes
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3 spring onions, cut into 3–4cm lengths
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2 tbsp fu:di Light Avocado Oil
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Zest and juice of 1 lime
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1 tsp garlic powder
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1 tsp sweet smoked paprika
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1 tsp ground cumin
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1 tsp dried oregano
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Sea salt
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Freshly cracked black pepper
To serve
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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.
