An absolute flavour bomb. Cooking meat on a skewer allows for more of the surface to season and to brown when cooked, which means so much more flavour.
Remove the skin of a deboned pork belly and cut into evenly sized cubes. Dust the pork belly cubes with a mixture of salt, pepper, ground fennel, toasted cumin, and chilli flakes. Drizzle with your favourite herby vinaigrette and a drizzle of honey and leave to marinate for about 1 hour.
Sear the espetada on all sides in a hot pan in a little olive oil, them transfer to the oven and bake for 20-30 minutes, depending on the thickness of the pork belly cubes, until golden brown, sticky and slightly charred and tender.
