Harissa and Hot Honey Pork Skewers

Harissa and Hot Honey Pork Skewers

Spice up your BBQ with these fiery and irresistible Harissa and Hot Honey Pork Skewers! Inspired to use up some leftover pork neck, these skewers are packed with flavour. The smoky heat of harissa mingles with the sweet kick of hot honey, which we made ourselves, creating a lush glaze that caramelizes beautifully on the grill. And there’s no better way to cook them than on the Big Green Egg, where the pork gets that perfect balance of charred edges and juicy tenderness. 

Method

To marinade the skewers (2 hours ahead of cook)

1. In a small bowl, combine the harissa paste, vinegar, hot honey and olive oil.  Give it a good zhuzh. Set aside.
2. Using a sharp chef’s knife or slicing knife, slice pork against the grain into 5 cm long, 2.5 cm wide, and 1/2 cm thick strips. The easiest and most efficient way to do this is, to start by portioning the pork neck into 5cm wide by 2.5cm thick pieces, and then slicing those pieces crosswise into 1/2 cm thick strips.
3. Combine pork and marinade in a large bowl, and toss until every piece of meat is evenly coated in marinade. Cover tightly with clingfilm and refrigerate for a couple of hours.

To make the yogurt dip

1. Mix the yoghurt with the garlic and aleppo pepper in a small bowl.  Give it a good zhuzh!
2. Taste and season, if required.  Set aside in the fridge until ready to serve.

To cook the Skewers

1. Setup your Big Green Egg for a direct cook at 200°C with just your stainless steel grid.
2. Thread one piece of pork onto a skewer, piercing it through twice to secure it, then pushing meat tightly together like an accordion. Continue threading pork onto skewer, making sure meat is tightly bunched together, leaving no parts of the skewer exposed except for a 5cm handle at the bottom, and the pointy tip at the top. Repeat skewering process with remaining pork.
3. Place skewers directly on the stainless steel grid.
4. Cook for about 8 to 10 minutes, turning skewers until meat is lightly charred.  You can baste with any leftover glaze during cooking.
5. Be mindful that the glaze has honey so if flare-ups occur or the pork is caramelizing too quickly, move skewers around as needed to get them away from the flames and find cooler part of the Egg.
6. Cook your pork until it has a good colour and the internal temperature of the pork has reached at least 64°C.
7. Transfer to serving platter and let rest for 1 to 2 minutes.
8. Serve with yogurt dip.