• Grilled Pork Belly with Chimichurri Recipe

    These Grilled Pork Belly Skewers with Chimichurri are packed with mouth-watering and big – but simple – flavors!

    Grilled Pork Belly with Chimichurri Recipe | stupideasypaleo.com

    Yesterday, it was particularly hot here in San Diego and the thought of putting something in the oven or on the stovetop for dinner sounded about as fun as a root canal.

    A quick jaunt to the local market later scored me a nice piece of pork belly, and a plan started to come together.

    Now, usually I make pork belly in the oven by roasting it at high heat to render some of the fat, turning down the heat to slowly cook the meat, and finishing it off by blasting it into a very hot oven right at the end.

    It’s delicious, but it makes the kitchen hotter than Hades. (Check out that recipe here.)

    Instead of baking, I decided to quick-marinate then grill this pork belly on skewers for a completely different approach.

    Grilled Pork Belly with Chimichurri Recipe | stupideasypaleo.com

    There are a couple things you need to know before you start:

    Pork belly can be a bit tough or chewy if you cut the pieces too big, so I recommend cutting it into no larger than 1-inch (2.5 cm) chunks.

    You’ll need a really sharp knife to cut through the layers of meat and fat. There’s nothing more frustrating than trying to cut pork belly with a dull knife.

    When you skewer the marinated meat, leave a little gap between each piece. That way, you’ll get the max amount of crispy goodness around the edges.

    Grilled Pork Belly with Chimichurri Recipe | stupideasypaleo.com

    After grilling…perfectly seasoned and crunchy around the edges!

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    Grilled Pork Belly with Chimichurri Recipe: Paleo & Whole30

    Preparation 45 mins 2017-03-29T00:45:00+00:00
    Cook Time 10 mins 2017-03-29T00:10:00+00:00
    Serves Serves 4     adjust servings

    Ingredients

    For the Chimichurri Marinade

    For the pork belly

    • 2 lb (907 g) pork belly, skin removed
    • Sea salt
    • 6-8 bamboo or metal skewers

    Instructions

    1. To make the chimichurri marinade, combine the parsley, garlic, lemon juice, cumin, salt, red pepper, vinegar and olive oil in a food processor or high-speed blender. Pulse several times or run the blender until the parsley and garlic are broken down and everything is well mixed, about 10-15 seconds. Set aside. (This recipe makes about ¾ cup / 177 mL marinade.)
    2. Now you’ll cube the pork belly. Place the belly on a cutting board. With a sharp knife, cut long strips about an inch (2.5 cm) wide. Take each strip and cut it into 1-inch (2.5 cm) chunks.
    3. Place the pork belly in a ziptop bag or into a medium bowl and sprinkle with sea salt, then toss well. Now, pour in about ½ cup of the chimichurri marinade (reserving about ¼ cup for dipping) and toss well until the belly is coated. Refrigerate at least 30 min or up to 1 hour. If you’re using bamboo skewers, soak those in water while the meat marinates.
    4. Remove the meat from the refrigerator and thread it onto the skewers, leaving a little space between each piece. Discard any of the marinade in the bag.
    5. Grill the skewers for about 10 minutes, turning often so each surface gets crispy and browned.
    6. Serve with the reserved marinade for dipping.

    by

    Grilled Pork Belly with Chimichurri Recipe | stupideasypaleo.com
    Grilled Pork Belly with Chimichurri Recipe: Paleo & Whole30
    Prep time:
    Cook time:
    Total time:
    Serves: Serves 4
    Ingredients
    • [i]For the Chimichurri Marinade:[/i]
    • 1 cup fresh parsley leaves, packed
    • 3 cloves garlic, peeled
    • Juice of 1/2 lemon
    • 1/2 tsp cumin
    • 1/4 tsp sea salt
    • 1/4 tsp red pepper flakes
    • 1/4 cup red wine vinegar
    • 1/4 cup extra virgin olive oil[br]
    • [i]For the pork belly:[/i]
    • 2 lb (907 g) pork belly, skin removed
    • Sea salt
    • 6-8 bamboo or metal skewers
    Instructions
    1. To make the chimichurri marinade, combine the parsley, garlic, lemon juice, cumin, salt, red pepper, vinegar and olive oil in a food processor or high-speed blender. Pulse several times or run the blender until the parsley and garlic are broken down and everything is well mixed, about 10-15 seconds. Set aside. (This recipe makes about 3/4 cup / 177 mL marinade.)
    2. Now you’ll cube the pork belly. Place the belly on a cutting board. With a sharp knife, cut long strips about an inch (2.5 cm) wide. Take each strip and cut it into 1-inch (2.5 cm) chunks.
    3. Place the pork belly in a ziptop bag or into a medium bowl and sprinkle with sea salt, then toss well. Now, pour in about 1/2 cup of the chimichurri marinade (reserving about 1/4 cup for dipping) and toss well until the belly is coated. Refrigerate at least 30 min or up to 1 hour. If you’re using bamboo skewers, soak those in water while the meat marinates.
    4. Remove the meat from the refrigerator and thread it onto the skewers, leaving a little space between each piece. Discard any of the marinade in the bag.
    5. Grill the skewers for about 10 minutes, turning often so each surface gets crispy and browned.
    6. Serve with the reserved marinade for dipping.
    Notes
    Equipment needed:[br][url href=”http://amzn.to/15LmIB4″ target=”_blank”]Food processor[/url] or [url href=”http://amzn.to/1a7LxY6″ target=”_blank”]blender[/url][br][url href=”http://amzn.to/1cd6Lre” target=”_blank”]Knife[/url][br][url href=”http://amzn.to/17TDFez” target=”_blank”]Cutting board[/url][br]Ziptop bag or medium [url href=”http://amzn.to/Hk5ekH” target=”_blank”]bowl[/url][br]Bamboo skewers

    Pin this Grilled Pork Belly recipe for later!

    Grilled Pork Belly with Chimichurri Recipe | stupideasypaleo.comGrilled Pork Belly with Chimichurri Recipe | stupideasypaleo.com

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    12 thoughts on “Grilled Pork Belly with Chimichurri Recipe

    1. Just curious… Why marinate only up to one hour? Could you let them sit in the refrigerator overnight to enhance the flavor?

    2. Sooo, i have some pork belly and this sounds stupid easy to make… So you think it would work in the oven/broiler too? I don’t have a grill. I do have a Foreman grill tho 🤔

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