Pork Belly Yakitori Recipe

Prepare pork and skewers

Remove skin from pork belly if still attached. Pat the pork belly dry with paper towels. Cut into roughly 1-inch cubes so they can thread evenly on skewers. Soak bamboo skewers in water for at least 30 minutes to prevent burning.

Make marinade

In a medium bowl combine 3 tbs soy sauce, 2 tbs mirin, 2 tbs sake, 1 tbs brown sugar, grated ginger and minced garlic. Whisk until sugar dissolves.

Marinate

Add pork belly cubes to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes and up to 2 hours. Do not marinate much longer or the texture may break down.

Assemble skewers

Thread 3–4 pieces of pork belly onto each soaked skewer, leaving a little space between pieces so heat circulates and fat renders.

Preheat grill or broiler

Preheat a grill or grill pan to medium-high (around 400°F / 200°C). If using the oven broiler, position rack 6 inches from heat and preheat broiler.

Cook yakitori

Brush the grill grates or pan with neutral oil. Place skewers on the hot surface and cook 3–4 minutes per side, basting once or twice with remaining marinade, until edges are caramelized and pork is cooked through and slightly crisp on the outside. Internal temperature should be 165–175°F (74–79°C) for rendered pork belly — visual doneness and crispness are key.

Rest

Transfer skewers to a plate and let rest 3 minutes to allow juices to redistribute. Brush lightly with any reserved warm glaze from the pan for extra shine if desired.

In a small bowl combine 1/2 cup mayonnaise, 1 tsp green curry paste, 1 tbs lime juice, 1/2 tsp fish sauce and 1/2 tsp honey. Whisk until smooth. Taste and adjust: add a little water (up to 1 tsp) to reach a spreadable consistency and more lime or fish sauce to balance salt/acidity. Chill until service.

Whisk together 2 tbs creamy peanut butter, 1 tbs sake, 1 tbs rice vinegar, 1 tsp soy sauce and 1 tsp honey or palm sugar. Add 1 tbs water as needed to thin to a pourable dressing consistency. Stir in 1/4 tsp freshly ground black pepper. Taste and adjust seasoning. Transfer to a small serving bowl and sprinkle crushed roasted peanuts over top.

Place 2 skewers per serving on a platter. Spoon or pipe a dollop of green curry aioli on the plate or directly onto skewers. Drizzle peanut-sake dressing lightly over the pork and around the plate. Scatter Thai basil leaves and sliced scallions over the skewers. Sprinkle toasted sesame seeds and crushed roasted peanuts for texture. Serve with lime wedges to squeeze over the pork.