If you have ever been invited to a German BBQ, you will know that it is a real treat. Not only will sausages be on the menu, but often these grilled pork belly skewers. These delicious treats are called "Grillfackeln" in German. These pork belly kebabs are a treat for adults and children alike. I always advise people to make more of these pork skewers than you think you need as they are very popular.
What are German Grillfackeln?
Grillfackeln are grilled pork belly skewers. They consist of thin slices of marinated slices of pork belly, which are wrapped around a skewer. They are BBQed until crispy and juicy.
What does the term Grillfackeln mean?
literally, be translated to English as "Grill-torches". "Grill" is the German word for BBQ and "Fackel" is the word for "Torch" in German. I assume its name refers to the shape of the skewers and their resemblance to wax torches.
You pronounce it "GR-ILL-FACK-ELN" .
How to make Grillfackeln?
Preparing the pork belly for grilling
These grilled pork belly skewers are easy to make. The secret is to use thinly sliced pork belly. About 0.5 cm thick and around 2 cm wide is ideal. If you buy the meat from the butchers, ask him to slice it for you.
The Pork Belly Marinade
There is no strict recipe that you must follow. My recipe includes traditional spices such as garlic, thyme, onion, paprika and cayenne pepper. The brown sugar ensures that the pork belly gets slightly caramelised. You can also use fresh herbs and add some extra spice by adding hot chillies to the marinade.
Ingredients
- approx 12 wooden skewers (you can also use metal skewers)
- 800 g / 28 oz thinly sliced pork belly (without skin)
- 2 tablespoon olive oil
For the pork belly seasoning rub
- 2 tablespoon dried thyme
- 1 teaspoon salt
- 1 teaspoon garlic granules
- 1 teaspoon onion granules
- 1 teaspoon paprika powder
- 1 teaspoon brown sugar
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper
Recipe Steps:
- Soak the wooden skewers in water so they do not start to burn on the BBQ. For How Long
- If you have not bought pre-sliced pork belly we will need to slice it. With a sharp knife, remove the skin from the pork belly. Slice the meat in about 2 cm wide, and 0.5 cm thick slices.
- Place all the ingredients for the rub in a bowl. Mix with a spoon until entirely combined.
- Using a pastry brush (affiliate link), carefully brush some olive oil on the pork belly slices.
- Add the meat to the rub and turn until completely coated.
- Wrap the meat in cling film, or place in a zip lock bag and place in the fridge for at least 12 hours. Ideally up to 24 hours.
- Before grilling, remove the meat from the fridge, at least 30 min beforehand. Taking a skewer, prick the skewer in the bottom of a slice. Then wrap the meat around the skewer like a bandage. Prick the top of the meat slice with the skewer to fasten.
- Place the skewer on the preheated grill, and BBQ until crisp. You turn the skewer constantly to ensure it cooks evenly. Try not to place the skewer on direct heat, as the oil dripping on the coals might cause it to charr.
Recipe Variation
If you want, you can add some cheese or vegetables onto the skewers and then wrap the pork belly around these. This will add some extra flavour and texture to your grilled pork skewers.
How to serve Grilled Pork Belly Skewers?
These pork belly skewers go well with white bread and a side salad. You can eat the meat straight off the skewer.
Here are some popular German BBQ salad sides:
- Pasta Salad (Nudelsalat)
- German Carrot Salad (Karottensalat)
- Potato Salad with Dill and Cucumber
- German Potato Salad with Apple
- Egg and Apple Salad
- German Coleslaw
How to store Grillfackeln?
These grilled pork belly skewers will also taste good the next day. Store them in an airtight container in the fridge and consume them within 3 days.
You can also freeze the pork belly, cooked or raw. Place in an airtight bag and use within 3 months.
More German BBQ recipes
Did you try this recipe?
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Recipe
Grilled Pork Belly Skewers (Grillfackeln)
Equipment
- 12 wooden or metal skewers
Ingredients
- 2 lb (900 g) thinly sliced pork belly without skin, about 0.5 cm thick and around 2 cm wide is ideal)
- 2 tablespoon olive oil
For the pork belly seasoning rub
- 2 tablespoon dried thyme
- 1 teaspoon salt
- 1 teaspoon garlic granuales
- 1 teaspoon onion granules
- 1 teaspoon paprika powder
- 1 tablespoon brown sugar
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper
Instructions
- Soak the wooden skewers in water for at least 2 hours so they do not start to burn on the BBQ.
- If you have not bought pre-sliced pork belly we will need to slice it. With a sharp knife, remove the skin from the pork belly. Slice the meat in about 2 cm wide, and 0.5 cm thick slices.
- Place all the ingredients for the rub in a bowl. Mix with a spoon until entirely combined.
- Using a pastry brush (affiliate link), carefully brush some olive oil on the pork belly slices.
- Add the meat to the rub and turn until completely coated.
- Wrap the meat in cling film, or place in a zip lock bag and place in the fridge for at least 12 hours. Ideally up to 24 hours.
- Before grilling, remove the meat from the fridge, at least 30 min beforehand. Taking a skewer, prick the skewer in the bottom of a slice. Then wrap the meat around the skewer like a bandage. Prick the top of the meat slice with the skewer to fasten.
- Place the skewer on the preheated grill, and BBQ until crisp. You turn the skewer constantly to ensure it cooks evenly. Try not to place the skewer on direct heat, as the oil dripping on the coals might cause it to charr.
Sebastian says
There is one curtail part that many miss to get the best result. Use a Meat mallet to break the fibres of the meat, this way the pork belly will not be so chewy 🙂
Marita says
Thats a great tip Sebastian! thank you for sharing.