Filipino Christmas pork belly BBQ skewers

The cook

1. 01

   Step 1MIX AND RESERVE

   Whisk together all the marinade ingredients until the sugar has dissolved. Measure 140 ml into a separate covered container and refrigerate. This is your finishing glaze. Reserve it now, before any raw pork touches the mixture.

2. 02

   Step 2MARINATE THE BELLY

   Toss the thin pork belly strips through the remaining marinade, cover and refrigerate for 4–12 hours. Turn once if you remember. The listed prep time is hands-on time; allow this marinating time separately.

3. 03

   Step 3THREAD WITHOUT SQUASHING

   Use 12 metal skewers, or soak wooden skewers in water for at least 30 minutes. Thread the pork in loose folds, piercing each strip several times so it stays put. Leave small gaps rather than packing it into solid lumps: exposed edges mean better browning and more even cooking. Discard the used marinade.

4. 04

   Step 4BUILD TWO ZONES

   Light a charcoal kettle and bank the glowing coals on one side, leaving the other side clear. Fit the cooking grate, clean it and bring the barbecue to around 200°C with the lid on. You want a steady medium direct heat, not a roaring furnace. Keep wooden skewer handles over the coal-free side.

5. 05

   Step 5READY THE CLEAN GLAZE

   Pour the separately reserved glaze into a small saucepan. Bring to a gentle simmer and cook for 2–3 minutes, stirring, until glossy and brushable. Add a splash of water if it gets too thick. Keep it separate from the raw-pork tray and utensils.

6. 06

   Step 6GRILL AND KEEP MOVING

   Lay the skewers over the direct zone and cook for 12–16 minutes, turning every 1–2 minutes. Close the lid between turns. Move them to the coal-free side whenever dripping fat causes flames or the coating colours too quickly. You’re after browned edges and softened fat, not black sugar.

7. 07

   Step 7GLAZE OVER GENTLER HEAT

   Move the skewers to the indirect side and brush with the clean glaze. Cook with the lid down for another 3–5 minutes, turning and brushing once more, until sticky and cooked through. Check several of the thickest folds with a fine-tip thermometer, avoiding the metal skewers: aim for 75°C. If they need longer, keep cooking indirectly rather than burning the glaze.

8. 08

   Step 8REST AND FINISH

   Transfer to a clean platter and rest for 5 minutes, loosely covered rather than tightly wrapped so those edges stay good. Scatter over the spring onions and optional chilli. Serve with lime wedges if using, and plenty of napkins. Sticky fingers are part of the deal.