Pork belly skewers with gochujang marinade

The cook, step by step.

1. 1

   Step 1

   Done

   First mix all marinade ingredients well together in one tray and stir to a nice whole. Then put the bacon in a ziplock bag and pour the marinade with it. Knead the marinade well through that all parts of the bacon rags are covered and put it in the cooling to marinate (preferably 4 hours). Put wooden skewers in a layer of water, this prevents them from burning on the barbecue during preparation, do so for at least 30 minutes. After this, we're gonna fix the stakes. Turn the bacon over and turn to the stakes shortly after each other. The more compact the firmer. The remaining marinade in the ziplock bag you put in a bowl, here we go later with the skewers in lacquers on the barbecue.

2. 2

   Step 2

   Done

   Now light the barbecue and go for a dome temperature of 160 degrees Celsius and an indirect setting.

   BBQ temperature: 160°C
3. 3

   Step 3

   Done

   Once this temperature is reached you put the stakes on the barbecue and close the lid. You're gonna pass the skewers to an internal temperature of about 74 degrees Celsius. In the meantime you can paint the remaining marinade over the skewers, this is done around.

   Internal temperature: 74°C
4. 4

   Step 4

   Done

   Once the target internal temperature is reached — about 25 minutes in the original cook — remove the skewers. Sprinkle with toasted sesame seeds and serve with a lime wedge for each person to squeeze over their skewer. Enjoy!