Cooking

Teriyaki Pork Belly Skewers with Roasted Poblano Peppers & Pineapple

Combining the saltiness of pork belly, smokiness of poblano peppers, and the crisp sweetness of roasted pineapple, this recipe is sure to be a hit at your next get together. This recipe was a huge hit with everyone at the Solo Stove office and we can’t wait for you to try it at home!

Leo made these delicious skewers entirely using the brand new Solo Stove Fire Pit Cooking System which converts our best-selling fire pits into grilling machines. Using the heat from real wood Leo was able to sear the pork belly with our custom molded cast iron grill top.

Ingredients

  • 1 LB of Skinless Uncured Pork Belly
  • 1 Pineapple
  • 3 Poblano Peppers
  • 2 TBL Kosher Salt
  • 1 TBL Coarse Black Pepper
  • 1 tsp Guajillo Chile Powder
  • 1 tsp Granulated Garlic
  • 1 tsp Ancho Chile Powder
  • 1 tsp Chile Powder
  • ½  Cup of Local Honey
  • ½  Cup Brown Sugar
  • ¼ Cup Teriyaki Sauce
  • ¼ Cup of Your Favorite BBQ Sauce (Sweet)

Directions

  • Prepare your pineapple by coring and dicing it into 1 inch chunks and set aside.
  • Place the poblanos on the cast iron surface and allow to char. Turn after each side blisters.
  • Trim the pork belly by cutting alongside the grain to get long strips at 1 inch in width then continue to cut into 1 inch cubes against the grain. Turn the pork belly on its side so you can see the fat and the meat, begin to trim off more fat to allow the meat to be the star of the dish.
  • Once poblanos are blistered, drop in an ice bath or peel off the charred skin to reveal the roasted poblanos.
  • Cut open lengthwise and remove the seeds and trim into 1 inch strips.
  • In a bowl, add all of your spices, then toss and coat all of the pork belly cubes making sure to have plenty of coverage.
  • Begin to assemble the skewers in any order that you like. We started with the pork belly (fat facing the top), then the poblano (folded to match the width of the pork belly), then finish with pineapple. Repeat this until you have filled the skewer.
  • Make sure that your cast iron surface is at least 500° by using your thermal gun or placing your hand over the plate and you should be able to hold your hand above the plate approx. 6 inches for 4 seconds.
  • Place on the grill and get a nice sear and char on all sides of the skewers then monitor for the next 8 minutes, turning frequently.
  • After the pork is at least 145° remove from the grill and place in an aluminum pan.
  • Coat the skewers with the brown sugar, honey, bbq sauce, and teriyaki. Wrap in a foil pouch and set back on the grill for another 10 minutes, allowing more of the fat in the pork belly to render down.
  • Peel back the lid, plate, and enjoy…

For more recipes from Leo Morales follow him on instagram or check out our previous recipe, Spatchcocked BBQ Chicken with Crispy Skin.