1-1-1/2 lbs. (about 3/4 kilo) fresh pork belly, cut into slim slices
6-10 cloves garlic, chopped
1 healthy tsp. ground cumin
1 heaped tsp. sweet or hot Spanish pimenton
1/2 tsp. dry thyme or 1 tsp. fresh thyme leaves
1 tsp. salt
1/2 tsp. black pepper
a couple of good jiggers of olive oil to coat
(optional) a splash or more of Spanish sherry vinegar

Note: you’ll also need about 10 pre-soaked bamboo skewers.

Heat a griddle pan or grill to medium high, not screaming hot as pork belly will burn. Brush off most of the garlic from the meat and load skewers so they’re tightly packed. Cook, turning every couple of minutes, until skewers are brown and crispy on all sides, 8-10 minutes total per skewer. Allow meat to rest for up to five minutes, as it will set and be easier to get off the skewers. Serve with patatas bravas or other typical tapas.  Try Mojo Picon for dipping.