Smoky Pinto Bean and Pork Belly Skewer Bites with Lime Soy Glaze

Combine 60ml soy sauce, 45ml lime juice, 4 minced garlic cloves, smoked paprika, black pepper, and honey in a bowl. Add pork belly cubes and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.

Drain and rinse pinto beans, then pat dry with paper towels. Heat olive oil in a skillet over medium-high heat until shimmering, about 1 minute.

Add beans to the pan in a single layer. Cook undisturbed for 3-4 minutes until lightly charred and crispy at the edges. Toss, add 2 minced garlic cloves, smoked paprika, salt, and black pepper. Cook 2 more minutes until fragrant. Remove from heat and set aside.

In a small saucepan, combine 60ml soy sauce, juice of 2 limes, honey, and 1 minced garlic clove. Bring to a simmer over medium heat, stirring occasionally. Reduce for 4-5 minutes until slightly thickened and glossy. Remove from heat and keep warm.

Thread alternating pork belly cubes and charred pinto beans onto metal skewers, using 3-4 pork pieces and 5-6 bean pieces per skewer. For 4 servings, prepare 8 skewers.

Prepare your grill or grill pan over medium-high heat. Once hot, place skewers with pork belly facing down first. Grill for 3-4 minutes until deeply caramelized with char marks, then flip and grill another 3-4 minutes. The pork belly should reach an internal temperature of 63C for medium doneness with some pink remaining.

Brush skewers generously with the lime soy glaze during the last minute of cooking, flipping once to coat both sides. Allow glaze to caramelize for 30-60 seconds per side until sticky and glossy.

Transfer skewers to a serving platter. Brush with any remaining glaze from the saucepan. Garnish with fresh cilantro leaves scattered over the top. Serve with lime wedges on the side for squeezing. Serve immediately while hot and glossy.