Inihaw na Pork Belly Skewers with Smoked Paprika

Mince the 4 garlic cloves very finely. In a medium bowl, combine soy sauce, white vinegar, minced garlic, smoked paprika, black pepper, and salt. Whisk together until well blended.

Cut the pork belly into 1-inch cubes, trimming excess fat if desired but leaving some fat for crispy results.

Add pork belly cubes to the marinade. Toss well to coat every piece. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.

Thread 4-5 marinated pork belly cubes onto each skewer, leaving small gaps between pieces for even cooking. Brush with sunflower oil to prevent sticking.

Preheat grill or grill pan over medium-high heat until very hot, about 3-4 minutes.

Place skewers on the hot grill. Cook for 3-4 minutes per side, turning once, until the pork belly is charred at the edges and cooked through with an internal temperature of 63C (145F) for medium.

Continue grilling and turning every 2-3 minutes for a total of 12-15 minutes until the exterior is crispy and caramelized, and internal temperature reaches 71C (160F).

Transfer grilled skewers to a clean plate. Let rest 2-3 minutes.

Cut the lemon into wedges. Serve skewers hot with lemon wedges on the side for squeezing over the top. Excellent with garlic rice or at room temperature on a kamayan spread.