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Charcoal grilled pork belly skewers

These charcoal-grilled pork belly skewers with yogurt & herbs from the garden were made in the Wood-Fired Masterclasses at the River Cottage Food Fair in May 2019. A simple but sophisticated alternatives to burgers on the barbecue.


Preheat your barbecue for high heat, direct cooking.

Add the garlic lemon and oil to a bowl and mix together.

Prepare the pork by removing the skin trimming excess fat and cutting into 2cm cubes.

Add the pork to the bowl of lemon and oil and combine, followed by the dried oregano, mint and salt.

Thread the cubs of pork onto metal skewers.

Grill for 5-7 minutes on each side, turning only once.

When the pork is cooked through remove from the barbecue. Brush with some extra olive oil and season with salt and pepper. Serve with Greek yogurt fresh herbs and sliced cucumber.

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800g Pork belly, skin removed cut into 2cm chunks

2 crushed garlic cloves

Juice of 1lemon

2 tbsp olive oil

1 tsp dried oregano

1 tsp dried mint

½ tsp sea salt

½ tsp black pepper

To Garnish:

Fresh chopped herbs, chopped cucumber, Greek yoghurt