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Son of a Peach Pork Skewers

  • Pork
Time45 Minutes Serves2-3 CuisineAmerican
Son of a Peach Pork Skewers

Sweet, smoky and just a little bit cheeky. Pigasus seasoned pork belly meets juicy nectarines and a glossy Son of a Peach glaze for a kebab that delivers savoury richness, sticky sweetness and plenty of char. Perfect for throwing over hot coals and serving straight from the grill with warm flatbreads and something green on the side.

ingredients

  • 300g pork belly, cut into cubes 
  • 2 tbsp sunflower oil 
  • 1 tsp salt 
  • 1 tbsp Angus & Oink Pigasus 
  • 2 fairly ripe nectarines, cut into wedges 
  • 1 flatbread 
  • 3 tbsp Angus & Oink Son of a Peach, plus extra for dipping.

Buy the items

Pigasus Rub
Pigasus Rub
220g £8.99
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Son of a Peach BBQ Sauce
Son of a Peach BBQ Sauce
350ml squeezy £5.95
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Directions

  1. In a bowl, mix the sunflower oil, Pigasus seasoning and salt. Add the pork belly and toss until evenly coated. Marinate for at least 30 minutes.
  2. Thread the pork and nectarine wedges onto skewers, alternating between the two so the fruit sits close to the meat.
  3. Preheat your barbecue for direct cooking over medium-high heat.
  4. Place the skewers over the coals and cook for 10–12 minutes, turning regularly so the pork colours evenly.
  5. Brush with Son of a Peach as they cook, building up a sticky glaze, until the pork is cooked through, lightly crisped and caramelised.
  6. Warm the flatbread on the grill, then serve the skewers on top with something green, an extra drizzle of Son of a Peach and a final sprinkle of Pigasus.

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