Ingredients with Measurements:
- 1 lb Kurobuta pork belly, sliced into 1-inch cubes
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tbsp sake
- 2 tbsp brown sugar
- 1 tbsp grated ginger
- 1 clove garlic, minced
- 1 green onion, thinly sliced
- 1 tbsp vegetable oil
- 8-10 bamboo skewers, soaked in water for 30 minutes
Special equipment needed: None
Step-by-step instructions:
1. In a small bowl, whisk together soy sauce, mirin, sake, brown sugar, grated ginger, minced garlic, and thinly sliced green onion.
2. Add the cubed pork belly to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
3. Preheat grill to medium-high heat.
4. Thread the marinated pork belly cubes onto the soaked bamboo skewers.
5. Brush the skewers with vegetable oil and place them on the grill.
6. Grill for 2-3 minutes on each side, or until the pork belly is cooked through and slightly charred.
7. Remove from the grill and let rest for 5 minutes before serving.
Time:
Preparation time: 10 minutes, Marinating time: 30 minutes to 2 hours, Cooking time: 6-8 minutes
5. Temperature: Medium-high heat
Serving size: 4-5 skewers
Nutritional information:
- Calories: 300
- Fat: 22g
- Protein: 18g
- Carbohydrates: 6g
- Fiber: 0g
- Sugar: 5g
- Sodium: 700mg
Substitutions for ingredients:
- Regular pork belly can be used instead of Kurobuta pork belly.
- Rice vinegar can be used instead of mirin.
- Honey or maple syrup can be used instead of brown sugar.
Variations:
- Add sliced onions or bell peppers to the skewers.
- Serve with a dipping sauce made of soy sauce, rice vinegar, and honey.
- Use chicken or beef instead of pork belly.
Tips and tricks:
- Soak the bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill.
- Cut the pork belly into uniform cubes for even cooking.
- Brush the skewers with oil to prevent sticking on the grill.
Storage instructions:
- Leftover skewers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the grill until heated through.
Presentation ideas:
- Serve the skewers on a platter with a sprinkle of thinly sliced green onions.
Garnishes:
- Thinly sliced green onions
Pairings:
- Serve with steamed rice and a side of grilled vegetables.
Suggested side dishes:
- Grilled asparagus
- Grilled zucchini
- Steamed rice
Troubleshooting advice:
- If the pork belly is sticking to the grill, brush the skewers with more oil.
Food safety advice:
- Make sure the pork belly is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Kurobuta pork is a type of pork that comes from Berkshire pigs, which are known for their marbled meat and rich flavor.
Flavor profiles:
- Salty, sweet, savory, umami
Serving suggestions:
- Serve as an appetizer or as a main course.
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Region: Japanese