Coconut Charcoal Pork Belly Skewers with Soy-Maple Glaze

Soak 8 wooden skewers in water for at least 30 minutes to prevent burning on the grill.

Trim any visible skin from the pork belly, then cut into 3cm cubes. Season evenly with salt and black pepper.

In a large bowl, whisk together soy sauce, maple syrup, minced garlic, grated ginger, and lemon juice until fully combined.

Add the pork belly cubes to the marinade and toss to coat every piece. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor penetration.

Light coconut shell charcoal in a chimney starter until glowing red and ashed over, about 15 minutes. Transfer to your grill and spread into an even layer. Set up for direct medium-high heat cooking.

Oil the grill grates using a paper towel dipped in coconut oil and rubbed with tongs until lightly coated.

Thread 4–5 pork belly cubes per skewer, leaving a small gap between each cube for even heat circulation. Place skewers directly over the coals.

Grill for 3–4 minutes per side without moving, until the underside develops a deep caramelized crust and char marks. Flip once and repeat on all sides.

While grilling, brush skewers generously with reserved marinade every minute. Avoid flare-ups by keeping a spray bottle of water nearby.

Continue grilling 12–15 minutes total until the pork belly edges are crispy and charred, and the interior reaches 63°C at the center when checked with an instant-read thermometer (juicy with no pink).

In a small saucepan over medium heat, combine the remaining soy sauce and maple syrup for the glaze. Simmer for 3–4 minutes, stirring occasionally, until reduced by half and slightly syrupy. Remove from heat and stir in butter until glossy.

Transfer skewers to a serving platter. Brush or drizzle the warm soy-maple glaze over the top while the pork is still hot so it adheres.

Garnish with sliced scallion, a light scatter of sesame seeds, and lemon wedges on the side for squeezing over the top.