Ingredients with Measurements:
- 1 lb pork belly, sliced into 1/2 inch thick pieces
- 1/4 cup soy sauce
- 1/4 cup sake
- 1/4 cup mirin
- 2 tbsp brown sugar
- 2 garlic cloves, minced
- 1 inch ginger, grated
- 1 green onion, thinly sliced
- 1 tbsp sesame oil
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Skewers
Step-by-step instructions:
1. In a bowl, mix together soy sauce, sake, mirin, brown sugar, garlic, ginger, green onion, sesame oil, salt, and pepper.
2. Add pork belly slices to the marinade and mix well. Let it marinate for at least 30 minutes, or up to 4 hours in the fridge.
3. Preheat grill or grill pan to medium-high heat.
4. Thread pork belly slices onto skewers, leaving a little space between each slice.
5. Grill skewers for about 3-4 minutes on each side, or until nicely charred and cooked through.
6. Remove skewers from the grill and let them rest for a few minutes before serving.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 4 hours
Cooking time: 10-15 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 28g
Carbohydrates: 8g
Protein: 14g
Sodium: 800mg
Substitutions for ingredients:
- Sake can be substituted with dry white wine or rice vinegar.
- Mirin can be substituted with sweet sherry or honey.
- Brown sugar can be substituted with white sugar or honey.
- Sesame oil can be substituted with vegetable oil or canola oil.
Variations:
- Add some chili flakes or hot sauce to the marinade for a spicy kick.
- Substitute pork belly with chicken thighs or beef sirloin.
- Add some sliced onions, bell peppers, or zucchini to the skewers for a colorful and flavorful addition.
Tips and tricks:
- Make sure to soak the skewers in water for at least 30 minutes before using them to prevent them from burning on the grill.
- Don't overcrowd the skewers, as it will make it harder to cook them evenly.
- Let the pork belly rest for a few minutes before serving to allow the juices to redistribute and prevent them from being too dry.
Storage instructions:
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve skewers on a platter with some sliced green onions and sesame seeds sprinkled on top.
Garnishes:
Sliced green onions and sesame seeds.
Pairings:
Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
- Stir-fried bok choy
- Grilled asparagus
- Steamed broccoli
Troubleshooting advice:
- If the pork belly is too fatty, trim off some of the excess fat before marinating.
- If the pork belly is not cooked through, lower the heat and cook for a few more minutes.
Food safety advice:
- Make sure to cook pork belly to an internal temperature of at least 145°F (63°C).
- Always wash your hands and utensils before and after handling raw meat.
Food history:
Sata-Style Pork Belly is a popular dish in Okinawan cuisine, which is known for its unique blend of Japanese, Chinese, and Southeast Asian influences.
Flavor profiles:
Sata-Style Pork Belly is sweet, salty, and savory, with a hint of ginger and garlic.
Serving suggestions:
Serve hot as an appetizer or main dish.
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Region: Japanese