The Easiest German Grillfackel Recipe - Pork Belly Skewers
If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. Recipe Traditional German Grillfackel - German Pork Belly Skewers No ratings yet Prep Time 20 minutes Cook Time 20 minutes Resting Time 2 hours Course Main Course Cuisine German Servings 4 people INGREDIENTS 450 g Pork belly or 0,5cm thick pork belly slices 450 g Pork belly or 0,5cm thick pork belly slices Rub 1 tsp Salt1/2 tsp Black Pepper2 tsp Paprika powder1/2 tsp Cumin1 tsp Majoram1/4 tsp Rosmarin powder1 tsp Garlic powder1 tsp Onion powder 1 tsp Salt 1/2 tsp Black Pepper 2 tsp Paprika powder 1/2 tsp Cumin 1 tsp Majoram 1/4 tsp Rosmarin powder 1 tsp Garlic powder 1 tsp Onion powder INSTRUCTIONS Prepare pork belly Remove the bones from the pork belly. Slice pork belly into 0,5cm thick slices. You can do this with a food slicer or a very sharp knife. Freezing the meat for one hour before slicing makes this easier. Remove cartilage from the meat slices. Remove the bones from the pork belly. Remove the bones from the pork belly. Slice pork belly into 0,5cm thick slices. You can do this with a food slicer or a very sharp knife. Freezing the meat for one hour before slicing makes this easier. Slice pork belly into 0,5cm thick slices. You can do this with a food slicer or a very sharp knife. Freezing the meat for one hour before slicing makes this easier. Remove cartilage from the meat slices. Remove cartilage from the meat slices. Make the rub Mix all rub spices together. Sprinkle the mixture over the meat slices and coat them. Mix all rub spices together. Mix all rub spices together. Sprinkle the mixture over the meat slices and coat them. Sprinkle the mixture over the meat slices and coat them. Make the skewers Soak the wooden skewers in cold water for 2 hours so they don't start burning. If you don't have time for this - skip this step.METHOD 1: The easiest way to make the skewers is to prick the skewer at the bottom and the top of a meat slice and wrap the meat around the skewer by turning the skewer. At the end, spread the meat so that only one layer touches the wood skewer.METHOD 2: Prick the skewer at the bottom of a meat and wrap it around the skewer. Prick the end of the slice to secure it. Soak the wooden skewers in cold water for 2 hours so they don't start burning. If you don't have time for this - skip this step. Soak the wooden skewers in cold water for 2 hours so they don't start burning. If you don't have time for this - skip this step. METHOD 1: The easiest way to make the skewers is to prick the skewer at the bottom and the top of a meat slice and wrap the meat around the skewer by turning the skewer. METHOD 1: The easiest way to make the skewers is to prick the skewer at the bottom and the top of a meat slice and wrap the meat around the skewer by turning the skewer. At the end, spread the meat so that only one layer touches the wood skewer. At the end, spread the meat so that only one layer touches the wood skewer. METHOD 2: Prick the skewer at the bottom of a meat and wrap it around the skewer. Prick the end of the slice to secure it. METHOD 2: Prick the skewer at the bottom of a meat and wrap it around the skewer. Prick the end of the slice to secure it. Grill the meat Preheat the grill to 300°C (572°F).Grill the skewers for 15 minutes indirectly, and don't forget to turn them constantly. At the end, place the skewer on direct heat for 1-2 minutes to make the meat more crispy. Preheat the grill to 300°C (572°F). Preheat the grill to 300°C (572°F). Grill the skewers for 15 minutes indirectly, and don't forget to turn them constantly. Grill the skewers for 15 minutes indirectly, and don't forget to turn them constantly. At the end, place the skewer on direct heat for 1-2 minutes to make the meat more crispy. At the end, place the skewer on direct heat for 1-2 minutes to make the meat more crispy. German Grillfackel Ingredients To make German Grillfackel, you need slices of pork belly. The tastiest German Pork Belly Skewers are made from 0.5 cm slices. The second essential ingredient is the rub. Like any raw meat, pork belly slices need to be seasoned. You will also need a metal or wooden skewer to make this dish. The pork belly slice will be wrapped around it. For this recipe, I bought a 450g piece of pork belly. The most challenging part is slicing it, so if your butcher can prepare the 0.5 cm slices, go for it. Slicing raw meat this thin can be difficult. Nevertheless, if you have pork belly in one piece, you can slice it with a large sharp knife or electric food slicer. Putting raw meat in the freezer for 30 minutes before cutting it will make the slicing process easier. From 450g of pork belly, I could make 14, 20cm long skewers. Those are smaller than the ones we know from supermarkets, but also easier to make. If you have 20cm long (7 inches) wooden skewers, you need to take a half slice of pork belly. You need a 50 cm skewer (19 inches) for the whole slice. The Perfect Rub for German Grillfackel The German Grillfackel should be strongly flavoured. My favourite rub contains salt, paprika powder, black pepper, cumin, marjoram, rosemary, garlic, and onion powder. Some also like adding cayenne pepper for an extra kick. This type of marinade gives the protein complex flavours and helps produce an aromatic crust. When it comes to the spices, feel free to experiment with them according to your own taste. If you apply the rub a few hours before grilling, your meat will end up having more flavour. I always try to let it sit in the fridge for at least 2 hours. Making German Grillfackel Making German Grillfackel is easy and quick, especially if you make short ones. So prick the skewer at the bottom and the top of the slice and turn the skewer – the meat will wrap around it. If you are using Just make sure you apply only one layer of meat—this will ensure that the meat is evenly cooked. Method 1 Method 2 Grilling the German Grillfackel takes only 15-20 minutes. Initially, you need to grill them indirectly for 12-15 minutes, and then I suggest grilling them on direct heat to improve crispiness. I really hope that this guide helped you make traditional German pork skewers and that you will enjoy German specialities at your next BBQ party. Tools that might come in handy Storage & Reheating Cooked pork can be stored in the fridge for 3-4 days at 40°F / 4°C or less. You can freeze your skewers for up to 3 months. Preheat your oven to 180°C (356°F). Reheat the German Grillfackel until they are warm. This should take around 10 minutes. Related Recipes Traditional German Grill Marinade - German Pork Nack Steak The German Grill Marinade is a versatile treasure trove of flavours, featuring onions, garlic, juniper berries, bay leaves, mustard, thyme, marjoram, paprika powder, and vegetable oil. For those who love a kick of heat, cayenne pepper can be a bold addition. Check out this recipe German Noodle Salad - Traditional German Pasta Salad Traditional German Noodle Salad is fresh, creamy and hearty. It is a perfect side dish for your Grill party, but it also goes very well with Schnitzel, Chicken-Wings, German Meatballs or any parboiled sausage. Check out this recipe In my Kitchen