Ingredients with Measurements:
- 1 lb pork belly, sliced into 1-inch cubes
- 1/2 cup beni shōga (pickled ginger), chopped
- 1/4 cup soy sauce
- 1/4 cup sake
- 2 tbsp mirin
- 2 tbsp sugar
- 1 tbsp vegetable oil
- 1/2 tsp black pepper
- 8 bamboo skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a bowl, mix together the beni shōga, soy sauce, sake, mirin, sugar, vegetable oil, and black pepper.
2. Add the pork belly cubes to the marinade and toss to coat. Cover and refrigerate for at least 1 hour, or up to 24 hours.
3. Preheat the grill or grill pan to medium-high heat.
4. Thread the pork belly cubes onto the soaked bamboo skewers.
5. Grill the skewers for 3-4 minutes per side, or until the pork is cooked through and slightly charred.
6. Serve the skewers hot, garnished with additional beni shōga if desired.
- Time:
Preparation time: 10 minutes + marinating time
- Cooking time: 8-10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- Makes 8 skewers, serves 4
Nutritional information:
- Calories: 380
- Fat: 28g
- Protein: 19g
- Carbohydrates: 8g
- Fiber: 0g
- Sugar: 7g
- Sodium: 840mg
Substitutions for ingredients:
- Pork belly can be substituted with chicken thighs or beef sirloin.
- Beni shōga can be substituted with regular pickled ginger.
Variations:
- Add sliced green onions to the marinade for extra flavor.
- Serve the skewers with a side of steamed rice and a salad for a complete meal.
Tips and tricks:
- Soak the bamboo skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Use a meat thermometer to ensure the pork is cooked to an internal temperature of 145°F.
Storage instructions:
- Leftover skewers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the skewers in the microwave or oven until heated through.
Presentation ideas:
- Serve the skewers on a platter with a sprinkle of sesame seeds and chopped cilantro.
Garnishes:
- Additional chopped beni shōga, sesame seeds, and chopped cilantro.
Pairings:
- Serve with a cold beer or a glass of sake.
Suggested side dishes:
- Steamed rice and a salad.
Troubleshooting advice:
- If the pork is sticking to the grill or grill pan, brush it with a little vegetable oil before grilling.
Food safety advice:
- Always wash your hands and utensils before handling raw meat.
- Cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Beni shōga is a popular condiment in Japanese cuisine, made from pickled ginger that is dyed red with shiso leaves.
Flavor profiles:
- Salty, sweet, tangy, and slightly spicy.
Serving suggestions:
- Serve the skewers as an appetizer or main course.
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Region: Japanese