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Ingredients
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Pork & Marinade
Skewers & Garnish
Method
Pork & Marinade
- 1
Prepare pork
Pat the pork belly pieces dry with paper towels. Trim excess connective tissue if needed so pieces are roughly uniform (about 3/4-inch cubes) for even cooking.
- 2
Season and marinate
Place pork cubes in a bowl. Add kosher salt, freshly ground black pepper, light soy sauce, mirin (if using), and neutral oil. Toss until pieces are evenly coated. Let sit at room temperature for 15–20 minutes or refrigerate for up to 2 hours. If refrigerating, bring to room temperature for 20–30 minutes before cooking.
Skewers & Garnish
- 3
Soak wooden skewers (if using)
If using wooden skewers, submerge them in water for at least 30 minutes to prevent burning. If using metal skewers, skip this step.
- 4
Assemble skewers
Thread pork belly cubes onto skewers, leaving a little space between pieces so heat can circulate. Alternate with scallion pieces: thread 2–3 pork cubes, then 1 scallion piece, repeating so each skewer has 3–4 pork pieces and 2–3 scallion pieces. Leave 1/2–1 inch at each end of the skewer for handling.
- 5
- 6
Cook skewers
Place skewers on the hot grill or skillet. Cook for 3–4 minutes per side, turning every 3–4 minutes, until the pork is deeply browned and the internal temperature reaches at least 145°F (63°C) with some render and crisping on edges—total cook time about 10–14 minutes depending on thickness and heat. If flare-ups occur, move skewers to a cooler part of the grill.
- 7
Finish and season
Remove skewers from heat and rest for 3–4 minutes. Sprinkle coarse sea salt or flaky finishing salt lightly over the pork and scallions to taste. Serve with lemon wedges on the side for squeezing if desired.