Ingredients
Method
- Cut the pork. Cut the pork belly into approximately 1.5cm cubes, leaving the fat intact.
- Marinate. Add the grated onion, garlic, oregano, lemon juice, salt and pepper to a large bowl. Add the pork belly and massage thoroughly until coated. Cover and refrigerate for at least 2 hours or up to 24 hours.
- Prepare the skewers. If using bamboo skewers, soak them in water for at least 15 minutes. Thread the pork belly pieces onto the skewers. Alternatively, use sturdy woody rosemary stems.
- Cook slowly. Preheat a charcoal, wood or gas grill to low heat. Add the skewers and close the hood if available. Cook for approximately 20–30 minutes, rotating every 5–10 minutes, allowing the pork fat to slowly render.
- Check the temperature. Once the centre of the pork reaches around 60°C, check the exterior. If it needs more colour, increase the grill to medium-high.
- Char and finish. Grill over the higher heat, turning regularly, until the pork develops crispy golden edges and darker charred spots and reaches a safe final internal temperature.
- Serve. Transfer immediately to a platter and squeeze over fresh lemon. Serve with warm flatbread, homemade tzatziki, salad and extra lemon wedges.
Expect some flare-ups over charcoal or wood as the pork fat renders. Small flare-ups add smoke and flavour; move the skewers if the flames become excessive.
A meat thermometer is strongly recommended.