Fire belly skewers with potato salad

Name: Fire belly skewers with potato salad
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 12 discs Pork belly (approx. 50 g each); 1/2 (à 100 g) green and yellow zucchini; 1/2 red pepper; 1 kg waxy potatoes; 2 Garlic cloves; 7 TABLESPOONS Olive oil; 1 TEASPOON Chilli powder; 1 TEASPOON dried thyme; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Onions; 1 untreated lemon; 1-2 TABLESPOONS light balsamic vinegar; 150 ml Chicken bouillon (instant); 100 g cherry tomatoes; 1 collar Parsley; 12 wooden skewers

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

12 discs Pork belly (approx. 50 g each)
1/2 (à 100 g) green and yellow zucchini
1/2 red pepper
1 kg waxy potatoes
2 Garlic cloves
7 TABLESPOONS Olive oil
1 TEASPOON Chilli powder
1 TEASPOON dried thyme
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Onions
1 untreated lemon
1-2 TABLESPOONS light balsamic vinegar
150 ml Chicken bouillon (instant)
100 g cherry tomatoes
1 collar Parsley
12 wooden skewers

Directions

1
Wash the meat and dab dry. Clean and wash the zucchini, pat dry, quarter lengthwise and cut into pieces. Clean, wash, halve and cut the bell peppers into pieces. Put meat on the skewer on one side. Put green and yellow zucchini and bell peppers alternately on the skewer. Turn the meat between the vegetable pieces. Also skewer the other end of the meat.
2
Make 11 more skewers in the same way. Wash the potatoes thoroughly and cook in boiling water for about 20 minutes. For the marinade, peel and finely chop the garlic. Mix 5 tablespoons of olive oil, chilli, garlic and thyme. Season well with salt and pepper. Warm the marinade in a small pot while stirring. Remove the pot from the stove and let it cool down. Put the skewers in a suitable, elongated form and spread the marinade on them. Let the skewers marinate for about 2 hours. Drain potatoes, rinse and peel immediately. Cut into slices and place in a bowl. Peel, quarter and slice the onions. Wash lemon hot, grate dry and grate the peel. Halve the lemon, squeeze one half.
3
Let the skewers marinate for about 2 hours. Drain potatoes, rinse and peel immediately. Cut into slices and place in a bowl. Peel, quarter and slice the onions. Wash lemon hot, grate dry and grate the peel. Halve the lemon, squeeze one half. Boil up onions, vinegar, 1 tablespoon lemon juice, broth and 2 tablespoons olive oil in a pot, simmer briefly and pour over the potatoes while still hot. Season to taste with salt and pepper and also marinate for about 1 hour. In the meantime cut the cherry tomatoes in half. Wash parsley, dab dry, pluck leaves from the stalks and chop coarsely. Fry the skewers on the hot grill for about 10 minutes, turning them over. Add parsley and cherry tomatoes to the potato salad and season again with salt, pepper, sugar, vinegar and lemon juice. Arrange the skewers on a plate. Add potato salad
4
Season to taste with salt and pepper and also marinate for about 1 hour. In the meantime cut the cherry tomatoes in half. Wash parsley, dab dry, pluck leaves from the stalks and chop coarsely. Fry the skewers on the hot grill for about 10 minutes, turning them over. Add parsley and cherry tomatoes to the potato salad and season again with salt, pepper, sugar, vinegar and lemon juice. Arrange the skewers on a plate. Add potato salad
5
1 1/2 hours waiting time