Charcoal Grilled Skewer Pork Belly

Pork Belly marinated in simple Nepalese spices Skewer cooked in Charcoal.

Speciality from

Ingredients

• 1000 gm - Pork Belly
• 14 gm /1 tbs - Salt
• 15 ml / 1 tbs - Apple Cider Vinegar
• 15 ml / 1bs - Lemon Juice
• 15 ml/ 1 tbsp - Soy sauce ( Umami and speed up marinate process ) optional
• 5gm / 2 tsp - Nepalese Garam Masala
• 5gm / 2 tsp gm- Paprika Powder
• 5 gm / 2 tsp - Turmeric Powder
• 5 gm / 2 tsp - Chilli Powder
• 5 gm / 2 tsp - Cumin Powder
• 18 gm / 1 tbsp gm - Garlic Paste
• 18 gm / 2 tbsp - Green Chilli Paste
• 15 gm / 1 tbsp - Ginger Paste
• 45 ml / 3 tbsp - Mustard Oil

Method

• Marinate everything together with meat and leave for overnight.
• Before taking out the meat.
•  Make the grill ready (I prefer charcoal grill ).
• Use skewers to grill the meat don't overcrowd meat in one skewer. Pieces of meat in each skewers as per your grill size.
• Grill the meat is skewers in medium high heat.
• Turn the skewers when one side is light brown and caramelised . When meat is cooked take out from the grill.
• Take out the meat from the skewers.

Serve hot with puffed rice, local seasonal salad, wedges of lime and with nepali Tomato chutney

Note : If we need to serve straight then boil the meat first until soft then marinate leave for 20 minute, this 20 minute time we can prepare grill, side salad chutney.

Enjoy Nepalese style of BBQ