Prepare the Kamado BONO grill for indirect cooking, light the charcoal with a starter, place the stainless steel grates, and wait until the temperature rises to 180°C.
Adjust the upper and lower air vents to maintain an even temperature.
Cut the zucchini into sticks, season with salt and pepper, and wrap with the pork belly strips. Thread 3-4 sticks horizontally onto wooden skewers. Place on the grates and grill for 10 minutes. Brush with sauce and grill for a few more minutes.