Japanese · Dinner
Grilled Pork Belly and Vegetable Skewers
Pork belly cubes and vegetables threaded on skewers, brushed with a soy-mirin glaze and grilled over direct heat until the fat renders and the edges char. Bell pepper, scallion, and shiitake sit between the pork, absorbing rendered fat and smoke. Served with steamed rice and sesame seeds.
$6
20 minsPrep
15 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
612Calories
26.4gProtein
42.3gFat
32.1gCarbs
10.8gSugar
2.6gFiber
1215mgSodium
149mgChol
16.2gSat Fat
620mgPotassium
45mgCalcium
2.3mgIron
0.9mcgVitamin B12
38mgVitamin C
Goes well with
Iced barley tea (mugicha)
local
Yuzu-kosho highball
international
gluten-free-adaptable
rich-umami
Instructions
1
Prep
Cut pork belly into cubes. Thread onto two skewers alternating with bell pepper, scallion, and shiitake mushroom pieces to distribute evenly.
2
Marinate
Whisk soy sauce, mirin, sake, sugar, and sesame oil together. Brush half over the skewers and let sit 20 minutes at room temperature.
3
Grill
Place skewers on grill over medium-high heat for 10–12 minutes, turning every 2–3 minutes until pork fat renders and edges char.
4
Plate
Set skewers over steamed rice. Sprinkle toasted sesame seeds on top and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork belly, cut into 1-inch cubes
- 11 bell pepper, cut into 1-inch pieces
- 44 scallions, cut into 1-inch lengths
- 66 fresh shiitake mushrooms, halved
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tbsp2 tbsp sake
- 2 tsp2 tsp sugar-white
- 1 tsp1 tsp sesame oil
- sesame seeds
- 5.2 oz150g white rice, cooked, for serving
