Kushiyaki Pork Belly Recipe
Make Kushiyaki Pork Belly Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Kushiyaki Pork Belly Ingredients
Method
Kushiyaki Pork Belly Directions
- 1
Prepare the Marinade
In a bowl, combine the soy sauce, mirin, sake, brown sugar, and sesame oil. Mix until the sugar dissolves.
- 2
Marinate the Pork Belly
Cut the pork belly into 2-inch cubes and add them to the marinade. Ensure all pieces are well coated. Cover and refrigerate for at least 1 hour, or overnight for better flavor.
- 3
Prepare the Skewers
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. This step is optional if you are using metal skewers.
- 4
Preheat the Grill
Preheat your grill or grill pan over medium-high heat.
- 5
Skewer the Pork Belly
Remove the pork belly from the marinade and thread 3-4 pieces onto each skewer. Sprinkle with salt and black pepper to taste.
- 6
Grill the Skewers
Place the skewers on the grill. Cook for about 3-4 minutes on each side, or until the pork is nicely charred and cooked through. Baste with leftover marinade while grilling.
- 7
Prepare the Garnish
While the pork is grilling, finely chop the garlic and green onions.
- 8
Serve
Once cooked, remove the skewers from the grill and garnish with chopped garlic and green onions before serving. Enjoy your Kushiyaki Pork Belly!