Pork belly skewers with fried chickpeas and grilled aubergine
If you like pork belly, you’ve probably already tried grilling them on the Big Green Egg. Now, it’s time to try this pork belly 2.0? Ask your butcher to cut wafer-thin slices from a nice piece of pork belly, so you can thread them onto a (flexible) skewer with onion and bell pepper, which you will then grill on your kamado. To complete the meal, serve with delicious spicy fried chickpeas with chanterelles and grilled aubergine. Will you be serving this surprising dish soon?
- 15 slices of pork belly 3 mm thick
- 7 red marloeskes (or other small onions)
- 4 red mini peppers
- 1 tbsp fine sea salt
- 1 tsp dark brown caster sugar
- ½ tsp ground cumin
- 1 tsp black pepper
- 1 tsp smoked paprika powder (sweet)
- 1 tsp Madras curry powder
- 1 800 g tin of chickpeas
- 200 g chanterelles
- 2 red onions
- 1 clove of garlic
- 1 tbsp butter
- 1 tbsp ras al hanout
- 5 tbsp olive oil
- 250 g cherry tomatoes
- 2 Chinese aubergines or 1 regular aubergine
- 2 sprigs of flat leaf parsley
- Light the charcoal in the Big Green Egg and heat, with the Stainless Steel Grid, to a temperature of 180°C.
- Meanwhile, for the skewer, lay the pork belly slices in a row on your worktop. Mix all the ingredients for the rub and sprinkle half of the rub evenly over the pork belly. Turn over the pork belly slices and sprinkle with the rest of the rub.
- Peel the silverskin onions and cut them in half. Halve the mini peppers, remove the stalks and seeds and cut each half into quarters.
- Fold each pork belly slice in half a few times. Thread the pork belly, onions and peppers alternately onto the Flexible Skewer (or Bamboo Skewers). Set the skewer aside.
- For the chickpeas, drain the tin of chickpeas in a colander.
- Spread the drained chickpeas over the Perforated Cooking Grid. Place it on the grill and close the lid of the EGG. Leave the chickpeas to dry for about 10 minutes; stir occasionally.
- Meanwhile, clean the chanterelles in some lukewarm water and leave them to dry on a clean tea towel. Peel and chop the red onions and garlic.
- Remove the Perforated Cooking Grid with the chickpeas from the EGG. Place the Cast Iron Skillet on the grill and preheat it.
- Heat the butter in the skillet. Add the chickpeas and ½ tablespoon of the ras el hanout and fry for 8-10 minutes until the chickpeas are nicely browned; stir occasionally.
- Scoop the chickpeas out of the skillet and pour 1 tablespoon of the olive oil into the pan. Add the red onion and garlic and fry until the onion is translucent. Mix in the chanterelles and fry the mushroom mixture for 3-4 minutes. Finally, spoon the fried chickpeas and cherry tomatoes into the mushroom mixture and cook for another 4-5 minutes; close the lid of the EGG after each action.
- Remove the skillet from the EGG. Remove the grill and place the Cast Iron Grid in the EGG. Heat to 190°C. Season the chickpea mixture with salt and pepper. Cover the skillet loosely with aluminium foil to keep the chickpeas warm.
- Cut the Chinese aubergines in half lengthwise or the regular aubergine into slices of around 1 centimetre thick. Coat the cut surfaces of the aubergine(s) with 2 tablespoons of the olive oil and sprinkle with the rest of the ras el hanout and salt and pepper to taste. Coat the pork belly skewer with the rest of the olive oil.
- Place the aubergines and the pork belly skewer on the grill and close the lid of the EGG. Grill the skewer and aubergines for about 5 minutes. Meanwhile, remove the parsley leaves from the stalks and finely chop them. Turn over the aubergines and skewer and grill for another 5 minutes; close the lid of the EGG after each action.
- Remove the skewer and aubergines from the EGG. Remove the foil from the skillet and sprinkle the chickpeas with the parsley. Place the grilled aubergines and the pork belly skewer in the skillet and place it on a heat-resistant mat on the table.
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