No. 0217 Russian Free recipe
Peppercorn Pork Belly Shashlik over Charcoal
Thick strips of pork belly marinated with onion, cracked pepper and coriander are threaded accordion style on flat skewers and roasted over glowing charcoal. The fat renders and crisps at the edges while the meat stays juicy, a smoky outdoor feast in the Eastern European shashlik tradition.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 6
- Level
- Easy
Method 5 steps
-
Toss the pork belly with the grated onion, pepper, coriander, paprika, salt and vinegar. Marinate covered in the fridge for at least 4 hours or overnight.
-
Light charcoal and let it burn down until covered in white ash, about 30 minutes.
-
Scrape off the onion and thread each slice onto flat skewers, folding it back and forth so it grips.
-
Grill 4 to 5 inches above the coals, turning every 3 minutes, for 20 to 25 minutes, until the fat is golden and crisp and the meat reaches 160 F.
-
Douse any flare-ups with a sprinkle of water, then slide the pork off the skewers and scatter with dill.
Tap a step to mark it done.
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