Pork Belly Skewers with Kwikish Bacon Jam Glaze
4 Servings
45 mins
Pork Belly Skewers with Kwikish Bacon Jam Glaze
with Kwikish Bacon Jam Glaze
45 mins
4 Servings
Ingredients:
● 350–400g pork belly, skinless, cut into 8 chunks
● ¼ tsp smoked paprika
● ½ tbsp brown sugar
● 1 tsp vinegar (apple cider or lime juice)
● ½ tsp garlic powder
● Neutral oil, small drizzle
● Salt — only if needed
● 4 small skewers
For the glaze:
● 3–4 tbsp Kwikish Bacon Jam
● 1 tbsp vinegar
● 1–2 tbsp water or stock
● Optional: ½ tsp honey or black pepper to balance
Instructions
1. Toss pork belly with spices, sugar, vinegar, and oil. Marinate at least 30 mins.
2. Thread 2 chunks per skewer.
3. Roast or grill at 200°C for 25–30 mins, flipping halfway.
4. Meanwhile, warm glaze ingredients in a small saucepan until smooth and sticky.
5. Brush skewers with glaze and return to oven/grill for 5–7 mins to caramelise.
6. Serve hot with yaji crumb or salad if desired
