Grilled Pork Belly Skewers

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Grilled Pork Belly Skewers with Montmorency Cherry Gastrique

Yield: 6

Ingredients

Pork Belly

• 2 pounds pre-cooked ‘sous vide’ pork belly
• 8 each 6-8” rosemary branches or bamboo skewers

Montmorency Cherry Gastrique

• 1 cup red wine
• ¼ cup red wine vinegar
• ½ cup sugar
• 1 2” fresh rosemary sprig
• ½ cup tart dried cherries

Instructions

Pork Belly

1. Remove the chilled pork belly from bag and trim off any over-hanging fatty pieces and thin pieces so you have a clean rectangle of pork belly that’s evenly thick.
2. Slice belly into cubes about 1 inch thick. Skewer the pork belly bites through rind, onto rosemary sprigs or bamboo skewers.
3. Preheat a gas or charcoal grill to medium-high heat. (About 400°F or until you can hold your hand 1 inch over the grates for 2 seconds.) Clean the grates of the grill very well and use tongs to rub them with an oil-soaked paper towel. Watch for flare-ups! The pork belly fat really wants to flame up.
4. Lay the pork belly skewers on the grill over somewhat direct heat. Close the grill lid and cook for 1-2 minutes on a gas grill (1 minute on charcoal), or until you see crispy seared marks on the underside.
5. Flip pork and grill for another 2 minutes (or 1 minute on charcoal). Remove from the grill to a platter.

Montmorency Cherry Gastrique

1. In small sauce pan. Reduce over medium-low heat until syrupy, about 35-45 minutes. Be careful not to scorch. Let cool to room temperature. The sauce should thicken slightly as it cools.

Serve

1. Drizzle pork with Montmorency Cherry Gastrique.
2. Serve with Eleven Tempranillo!