These sweet and fragrant Balinese Pork Belly Skewers with a sticky Ginger Glaze and homemade Satay, were charred to perfection and zinged up with a squeeze of lime. Drenched in our satay sauce, these skewers are a flavour explosion. Served with rice, this dish is a testament to the vibrant and rich Balinese cuisine. Let us know if you’ve tried this recipe and share your experience in the comments below.
Experience the Freshness and Simplicity of Balinese Pork Belly Skewers
Let’s explore the sweet and fragrant notes of Balinese cuisine with the simplicity of preparation and the delight of flavours. Today I’m going to show you how to grill succulent Balinese Pork Belly Skewers, charred to perfection, and glazed with a sticky infusion of ginger that adds a sweet, aromatic kick to every bite. Elevating these flavours is our homemade Satay sauce – a creamy, nutty concoction that ties all the flavours together.
This Balinese Pork Belly Skewers recipe is not just easy to follow; it’s a celebration of vibrant Balinese cuisine. Serve these skewers with a side of rice, and you have a dish that’s not only delicious but also a testament to the ease and joy of creating a flavourful masterpiece on your grill.
Take a step into the world of Balinese bliss – try our Balinese Pork Belly Skewers and let your taste buds revel in the delightful simplicity of this culinary delight!
Balinese Pork Belly Skewers
Equipment
- Firehawk Grill
- Firehawk Electric Charcoal Starter
- Heat Resistant Gloves
- Long Tongs
- Cast Iron Pan
- Cast Iron Pot
- Metal Skewers
Ingredients
- 2 tsp ground cumin
- 2 tsp chilli powder
- 2 tsp garlic powder
- 2 tsp ground nutmeg
- 1 half red onion finely chopped
- 4 garlic cloves crushed
- ⅓ cup peanut oil
- 700 g rindless pork belly cut lengthways 1cm thick, into 6 strips
- season with salt to your liking
- Steamed rice coriander leaves, and lime wedges to serve
Ginger Glaze
- 2 tbsp kecap manis
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 2 tsp ginger finely grated
- 1 Juice and zest of lime plus extra to serve
Peanut Sauce
- 3 tsp ground cumin
- 3 tsp ground turmeric
- 4 tbsp organic crunchy peanut butter
- 400 g coconut cream
- salt and pepper to taste
Instructions
Preheat Grill
- Top off or fill the firebox with charcoal. Light the charcoal using the Firehawk Electric Charcoal Starter bringing it to a temperature of approximately 200˚C.
- Install one cooking grate on top leaving the opposite side for the metal skewers to lay.
- Leave the dome open as we will be openly grilling for this recipe.
- When the grill is hot enough, you’re ready to grill.
Prepare Pork Belly
- In a large bowl, combine spices, shallots, garlic, and peanut oil. Stir thoroughly for an even blend. Add pork, season to taste, and toss to coat. Allow the mixture to stand until needed.
Prepare Ginger Glaze
- Simmer ginger glaze ingredients in a small cast iron pot over low-medium heat until reduced by half, stirring occasionally. This should take around 8-10 minutes.
Make Satay Sauce
- Combine cumin, turmeric, and organic crunchy peanut butter in a small cast iron pot over low heat. Stir until fragrant (about 1 minute). Add coconut cream and cook, stirring occasionally, until slightly thickened (approximately 10 minutes). Keep the satay sauce warm until ready to serve.
Grill Pork Belly
- Thread each pork piece onto metal skewers. Grill skewers, basting with ginger glaze regularly and turning frequently until cooked and charred (8-10 minutes). Rest for 5 minutes.
Serve
- Serve the grilled pork skewers scattered with fresh coriander leaves. Accompany with satay sauce, steamed rice, and lime wedges for an incredible homemade Balinese experience.
- Enjoy! x
Video
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @aldergrills on Instagram and hashtag it #aldergrills.
