for 4 servings
- 5 ½ cups
Pork (belly or collar, cut into approx. 2 cm cubes)
- 1 clove
unwaxed lemon (zest and juice)
- 2 sprigs
rosemary (leaves picked)
Put the meat in a bowl and add the crushed garlic, lemon zest and juice and rosemary. Season with ground black pepper and mix together well. Cover and leave to marinate for 2 hours in the refrigerator.
Heat the barbecue.
Cook the pork skewers for approx. 15 minutes, turning, until cooked through. Add a little salt while cooking.
Serve with baked potatoes if desired.