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Inspired By: Bengal Barbecue Pork Belly Skewer

by | Aug 2, 2019

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If you were ever stopped by that sweet smokey smell at the cross-road of Frontierland and Adventureland, then you are not alone. Many have followed their noses around the corner of Adventureland Bazaar to Bengal Barbecue –  the gem of the adventurous side of Disneyland. Here at this venue, you can find all kinds of fabulous savory treats. One of our favorites is the Pork Belly Skewer. We loved it so much we wanted to create it at home for our families and to share it with you for yours.  All our kids love to make their own skewers and add their sauce. As they enjoy their pork belly, they feel they can hear the sounds of the jungle around them, see the flickering light of the tiki torches and feel like they are back in Adventureland.

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To create your rub combine spices and seasonings of whole peppercorns, sweet paprikaKosher saltgranulated garlicgranulated onionwhole coriander seedwhole mustard seeddill seedsdried rosemary, and red chili pepper crushed.  You will need to keep 4 Tablespoons Smoked Sugar on the side.

Cook the peppercorns, mustard seeds, dill seeds, and coriander seeds in a small skillet over medium heat, stirring gently until the fragrance fills the air and the spices are beginning to pop. Takes about 2 minutes. Transfer to mortar and pestle and crush ingredients, or place ingredients in a strong resealable plastic bag and coarsely crush with a tenderizer or a heavy skillet.

Next add salt, granulated garlic, sweet paprika, dried rosemary, and red pepper flakes, and granulated onion to the cooked crushed spices. Combine all together.  Sprinkle this delicious rub onto the pork followed by the smoked sugar.

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Next, you need to prepare your pork belly by removing the skin.  If you prefer to keep it on make sure you score the skin. Cut deeply 1” inch cross-hatch across the whole layer.  Be careful not to cut into the meat. We purchased our pork belly at Costco, and it did not have the large skin layer on top.

Then pat your pork dry with paper towels to pick up any extra moisture and add the rub.

Place the pork belly on a sheet pan and sprinkle, like Pixie Dust, a generous amount of the dry rub and your smoked sugar all over.  Make sure to pay attention to sides and all the little areas of the pork belly.  Then pat the spices on the pork belly with a paper towel to push the spices into the meat.  Finally,  cover the pork belly with plastic wrap and refrigerate for at least 24 hours.

When you are ready to cook, take your pork belly from the refrigerator and leave it out for about an hour till it is at room temperature.  Please set your Traeger Grill to 225℉ and preheat, lid closed for 15 minutes.

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Place pork belly, fat side up, directly on the grill grate and cook for 3 to 6 hours until the internal temperature reaches 200℉.  Timing will vary due to the size of your piece of pork. Remove from grill and let rest for 15 minutes.

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Cube pork belly into 1 1/2 x 1 1/2 inch cubes and skewer all in a uniform size.

To carmelize all sides of the skewer you can use a very hot flat cast iron griddle, frying pan, or barbeque, whichever you prefer and have available.  We like to lightly spray each side with cooking spray, so it doesn’t stick to the grilling surface.

 

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While your smoker is working its magic with your pork belly, you can prepare your sauce.  We enjoy the Asian inspired flavors that Bengal Barbecue created,

First, gently roll your 4 limes under your hand against the counter to balance out the juice. Then zest your limes with your Microplane and remove all the green off of the lime peel. Lastly, cut limes in half and squeeze limes juice into a bowl.

Next, gather your favorite Teriyaki sauce, Marukan Seasoned Rice VinegarHoisin Garlic Marinade (we used Soy-Vay), Huy Fong Foods Sriracha Chili Sauce, Huy Fong Chili Garlic SauceSesame Oil, and Himalayan salt. Add the ingredients to the lime juice and zest bowl.

Mix all ingredients with a whisk to blend, and then refrigerate while you wait for your pork belly to finish cooking.  We put our sauce in a condiment squeeze bottle, so everyone could add as much as they would like.

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There is not a way to shorten this process as it takes two days to complete your pork belly. 

To save time you can use your favorite premade pork rub in preparing the rub ingredients.

If you purchase a full slab and prepare it earlier in the week, the flavors are even better as the pork belly rests in your refrigerator.    

You can premake the skewers.  When ready, spray lightly with cooking spray and caramelize each side when you are ready to eat them.

We love the smoked pork belly so much we also create pork belly tacos, breakfast burritos, and many other dishes with the left-overs.

 

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If your Pork Belly still has the skin on please score the layer of skin right after you take it out of the refrigerator (as it is easier with a chilled piece of pork.)

Cut with a sharp knife 1” cross-hatch across the whole skin. Scoring should be through the skin only – not through the meat.

Make sure you rub in the seasoning to all the little cracks and crevices and bend your pork belly over to hit every spot.

This will help your pork to have a nice crisp crackling on top.

If you would like to make this recipe Gluten-Free, we recommend Kikkoman Gluten-Free Terriaki Sauce and Kikkoman Gluten-Free Hoisin Sauce.

Bengal Barbecue inspired by pork belly skewer
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Inspired by: Bengal Barbecue Pork Belly Skewers

Inspired By Recipe Series is brought to you by A Dream Is A Wish Our Blog Makes. Enjoy this sweet and smoky pork belly skewer that has been inspired by the savory treats at Disneyland's Bengal Barbecue.
Print Recipe Pin Recipe
Prep Time2 days 30 minutes
Pork Belly (varies by size up to)6 hours 30 minutes
Total Time2 days 7 hours
Servings15

Instructions

To Create Dry Rub:

  • Cook Peppercorns, Mustard Seeds, Dill Seeds, and Coriander Seeds in a small skillet over medium heat, stirring gently until the fragrance fills the air and the spices are beginning to pop about 2 minutes.  


  • Transfer to Mortar and Pestle and crush ingredients, or place ingredients in a strong resealable plastic bag and coarsely crush with a tenderizer or a heavy skillet.  


  • Next add salt, garlic, and chili flakes and crush to combine all together.


  • We add this delicious rub and then add our smoked sugar separately to our pork belly.


How to prepare and smoke your Pork Belly:

  • Prepare your pork belly by removing the skin, if you prefer, or score the skin. Cut deeply 1” inch cross-hatch throughout the whole skin.  Be careful not to cut into the meat. We purchased our pork belly at Costco and it did not have the large skin layer on top.
  • To add your rub to your pork you are going to want to first pat your pork dry with paper towels to pick up any extra moisture.
  • Place the pork belly on a sheet pan and sprinkle, like Pixie Dust, a generous amount of the dry rub and your smoked sugar over all sides, rubbing it into all the little areas of the pork belly.  Then cover the pork belly with plastic wrap and refrigerate for at least 24 hours. 
  • When you are ready to cook, take out your pork belly and leave out for about an hour till it is at room temperature.  Please set your Traeger Grill to 225℉ and preheat, lid closed for 15 minutes.
  • Place pork belly directly on the grill grate, port belly fat side up, and cook for 3 to 6 hours (depending on the size of your pork belly) until the internal temperature reaches 200℉.  Remove from grill and let rest for 15 minutes.
  • Cube pork belly into 1 1/2 x 1 1/2 inch cubes and skewer all in uniform size.
  • To carmelize all sides of the skewer you can use a flat cast iron griddle, frying pan, or barbeque, whichever you prefer and have available.  We like to lightly spray each side with cooking spray so it doesn’t stick to the griddle.

To make your Sauce:

  • While your smoker is working its magic with your pork belly you can prepare your sauce.  We enjoy the Asian inspired flavors that Bengal Barbeque created.  
  • Roll your 4 limes to balance out your juice. 
  • Zest your limes with your Microplane and remove all the green off of the lime.
  • Cut limes in half and squeeze lime juice into a bowl.
  • Add the following ingredients into the bowl:
    1 cup of your favorite Teriyaki sauce
    ¼ cup Rice Wine Vinegar
    ¼ cup Hoisin Garlic Marinade, we used Soy-Vay
    1 teaspoon Sriracha
    1 teaspoon Chili Garlic Sauce
    1 tablespoon Sesame Oil
    1 teaspoon Himalayan salt
  • Mix all ingredients with a whisk to blend, and then refrigerate while you wait for your pork belly to finish cooking.  We put our sauce in a condiment squeeze bottle, so everyone could add as much as they would like.

Notes

Note 1: To carmelize all sides of the skewer you can use a flat cast iron griddle, frying pan, or barbeque, whichever you prefer and have available.
Note 2: If you would like to make this recipe Gluten-Free, we recommend Kikkoman Gluten-Free Terriaki Sauce and Kikkoman Gluten-Free Hoisin Sauce.
Tried this recipe?Mention @ADreamIsAWishOurBlogMakes or Tag #adreamisawishourblogmakes
Tried this recipe?Mention @adreamisawishourblogmakes

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