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    Home » Main Courses

    Grilled Pork Belly Skewers (Grillfackeln)

    Published: Jun 24, 2021 · Modified: May 18, 2022 by Marita Sinden · 2 Comments

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     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. 

    A bbq with pork belly skewers on the top. A tong is hovering of it. At the front you can see a aluminium bowl with onions

    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:

    Grillfackeln recipe - 1. A bowl with water soaking the wooden skewers. 2.A white bowl with the pork belly rub, a teaspoon is mixing it. 3. Pork belly slices and a bowl of olive oil. The brush is brushing the slices with oil. 4. the pork belly is in the plate with the rub and being coated
    1. Soak the wooden skewers in water so they do not start to burn on the BBQ. For How Long
    2. 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. 
    3. Place all the ingredients for the rub in a bowl. Mix with a spoon until entirely combined. 
    4. Using a pastry brush (affiliate link), carefully brush some olive oil on the pork belly slices. 
    5. Add the meat to the rub and turn until completely coated. 
    6. 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. 
    Wrapping the pork belly around the skewers. 1. Pricking the pork belly on one end of the strip. 2. wrapping it aroun the skewer like a bandage. 3. tightening the end bit by picking through the skewer at the top.
    1. 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.  
    2. 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.

    A white plate with Grillfackeln, bbqued pork belly on skewers. On the right you can see a portion of German potato sala and lettuce. On the left there is a blue white flowerd napkin.

    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

    • Schwenkbraten on a plate. Next to the meat is some german potato sala and lettuce. The Picture is on a wooden surface.
      Authentic Schwenkbraten Recipe – Marinated BBQ Pork steak
    • Three bowls with marinaded pork on a wooden surface. In the back a yellow marinade with mustard, and a red marinade with paprika. At the front a green her marinade
      Schweinesteak Marinade – German Pork Steak Marinades
    • German Currywurst recipe
      Easy Currywurst Recipe with Homemade Currywurst Sauce
    • Schwäbischer Kartoffelsalat ( Swabian Style Potato Salad)
      Traditional Swabian Potato Salad Recipe

    Did you try this recipe?

    Please leave a rating or make a comment below. I would love to hear from you. You can send me an e-mail or comment on Facebook, Instagram or Pinterest.

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    Recipe

    Grilled Pork Belly Skewers (Grillfackeln)

    Marita
    Grillfackeln is a German BBQ dish consisting of grilled pork belly wrapped aroun wooden skewers. The pork belly is seasoned with a special herb rub.
    5 from 1 vote
    I look forward to your feedback. Just click the stars above.
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 10 minutes mins
    Resting Time 12 hours hrs
    Total Time 12 hours hrs 25 minutes mins
    Course Main Course
    Cuisine German
    Servings 12 skewers
    Calories 373 kcal

    Equipment

    • 12 wooden or metal skewers
    • pastry brush

    Ingredients
      

    • 800 g thinly sliced pork belly 28 oz (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
    Prevent your screen from going dark

    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. 

    Notes

    see post for recipe steps pictures. 

    Nutrition

    Calories: 373kcalCarbohydrates: 2gProtein: 6gFat: 38gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gCholesterol: 48mgSodium: 216mgPotassium: 136mgFiber: 1gSugar: 1gVitamin A: 68IUVitamin C: 1mgCalcium: 18mgIron: 1mg
    Keyword grill fackeln, Grille pork belly, grilled pork belly skewers, pork kebabs
    Did you make this recipe? I love hearing how you went with my recipes! Please leave a quick Comment and star rating. I appreciate your feedback.

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    Comments

      5 from 1 vote (1 rating without comment)

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      Recipe Rating




    1. Sebastian says

      July 11, 2023 at 6:10 pm

      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 🙂

      Reply
      • Marita says

        July 12, 2023 at 3:17 pm

        Thats a great tip Sebastian! thank you for sharing.

        Reply

    Hi, I'm Marita

    Food enthusiast & home cook. I returned to Germany after living in the UK for 20 years. Here at My Dinner, you will find traditional and authentic German recipes with cultural backgrounds.

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