Bengal Barbecue inspired by pork belly skewer

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.
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Prep Time2 days 30 minutes
Pork Belly (varies by size up to)6 hours 30 minutes
Total Time2 days 7 hours
Servings15

Equipment

Ingredients

Sauce

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.
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