Grilled Pork Belly Skewers (Grillfackeln)

800 g thinly sliced pork belly 28 oz (without skin, about 0.5 cm thick and around 2 cm wide is ideal)
2 tablespoon olive oil

Soak the wooden skewers in water for at least 2 hours so they do not start to burn on the BBQ.
If you have not bought pre-sliced pork belly we will need to slice it. With a sharp knife, remove the skin from the pork belly. Slice the meat in about 2 cm wide, and 0.5 cm thick slices.
Place all the ingredients for the rub in a bowl. Mix with a spoon until entirely combined.
Using a pastry brush, carefully brush some olive oil on the pork belly slices.
Add the meat to the rub and turn until completely coated.
Wrap the meat in cling film, or place in a zip lock bag and place in the fridge for at least 12 hours. Ideally up to 24 hours.
Before grilling, remove the meat from the fridge, at least 30 min beforehand. Taking a skewer, prick the skewer in the bottom of a slice. Then wrap the meat around the skewer like a bandage. Prick the top of the meat slice with the skewer to fasten.
Place the skewer on the preheated grill, and BBQ until crisp. You turn the skewer constantly to ensure it cooks evenly. Try not to place the skewer on direct heat, as the oil dripping on the coals might cause it to charr.