Peri peri pork belly skewers with paprika potatoes

SERVES 4-6 // PREP TIME 15 MINS // COOK 15 MINS (PLUS MARINATING, RESTING)

4 cloves garlic, crushed 240 gm roasted capsicum, chopped

Finely grated rind and juice of

1 lemon

1 tsp chilli flakes

2 tsp each smoked paprika and caster sugar

2 tbsp red wine vinegar

60 ml (¼ cup) extra-virgin olive oil

1 kg pork belly, rind removed, cut into

2.5cm pieces

140 gm (½ cup) Greek yoghurt

Baby cos leaves, pickled chillies and baby lemon balm, to serve

PAPRIKA POTATOES

¼ tsp each chilli flakes and caster sugar

1 tsp each smoked paprika and smoked

sea salt flakes (see note)

300 gm store-bought potato chips 1 To make peri peri sauce, combine garlic, capsicum, lemon rind and juice, chilli flakes, paprika, sugar and vinegar in a small food processor and process until smooth; season to taste. Place pork in a large bowl. Add half of the marinade, toss to combine and set aside for 30 minutes.

2 Preheat a lightly greased chargrill pan or barbecue to medium-high heat. Thread pork onto 12 metal skewers and brush with oil. Grill skewers, turning occasionally and basting with marinade, until lightly charred and cooked through (5-6 minutes); cover loosely and set aside to rest (5 minutes).

3 Meanwhile, to make potato seasoning, combine chilli flakes, sugar, paprika and smoked salt in a small bowl. Place potato chips in a large bowl, sprinkle with seasoning and toss to combine.

4 Transfer skewers to a platter and top with lemon balm. Serve with yoghurt, baby cos, pickled chillies and chips. Note Smoked sea salt flakes are available from select supermarkets.

MIX IT UP

This marinade works just as well with chicken or quail, says Kell Devitt from Devitt Wholesale Meats. If time permits, marinade the meat overnight.