Mix all the spice ingredients if using them, blend them until they resemble a fine powder. There will be plenty over store in a airtight container in spice cupboard. Or use your own choice of spice mix.
Soak skewers for about ten minutes in cold water.You can use metal skewers if you prefer but they will stay hot so please take care not burning yourself
Lay four slices of bacon side by side sprinkle with spices and turn over. Sprinkle the other side with mix. Should you wish to use belly pork get it sliced on a professional butchers slicer, a household breadslicer quite likely will tear the meat.
Add a second layer on top of first one sprinkle with mix. Add a third layer sprinkle with mix, add a fourth and so on until all bacon is used, sprinkle top layer with spice mix.
Take a skewer and push the lean end of the bacon onto it, hold onto it and keep turning towards you, cover the skewer so that none of the skewers can be seen, except the end bits where you need to hold on
Take a second slice of bacon lean end first push onto the top, where you finished the last bacon, facing towards you turn the meat onto the skewer downwards, this is important as otherwise the bacon underneath will come lose. Secure the last turning of the bacon by pushing it onto skewer at the bottom
When all skewers are done leave to rest in fridge for at least an hour, for flavours to infuse
You can then pop them onto a bbq or a griddle pan, put them under broiler or grill or into a frying pan
Make sure you turn them frequently as the cook quick,brush with a little oil if necessary.cook to your liking.
When finished sprinkle with more of the hot spices and serve with a garlic dip or ketchup
