Ingredients with Measurements:
- 1 pound pork belly, sliced
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 1/4 cup brown sugar
- 1 tablespoon grated ginger
- 1 tablespoon minced garlic
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon vegetable oil
Special equipment needed:
- Grill or grill pan
- Skewers
Step-by-step instructions:
1. In a bowl, mix together soy sauce, mirin, sake, brown sugar, grated ginger, and minced garlic to make the teriyaki marinade.
2. Add sliced pork belly to the marinade and mix well. Cover and refrigerate for at least 30 minutes or up to 4 hours.
3. Preheat grill or grill pan to medium-high heat.
4. Thread the marinated pork belly onto skewers.
5. Brush the grill or grill pan with vegetable oil to prevent sticking.
6. Grill the skewered pork belly for 3-4 minutes on each side, or until cooked through and slightly charred.
7. In a small bowl, mix together cornstarch and water to make a slurry.
8. In a saucepan, heat the remaining teriyaki marinade over medium heat.
9. Once the marinade comes to a boil, add the cornstarch slurry and stir until the sauce thickens.
10. Remove the skewered pork belly from the grill and brush with the thickened teriyaki sauce.
11. Serve hot.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 4 hours
Cooking time: 8-10 minutes
Temperature:
Grill or grill pan: Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 35g
Carbohydrates: 14g
Protein: 16g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Mirin can be substituted with rice vinegar.
- Sake can be substituted with dry sherry.
Variations:
- Add sliced onions and bell peppers to the skewers for a colorful and flavorful addition.
- Use the teriyaki sauce as a marinade for other meats or vegetables.
Tips and tricks:
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Brush the skewers with oil before grilling to prevent sticking.
- Baste the skewers with the teriyaki sauce while grilling for extra flavor.
Storage instructions:
Leftover skewers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover skewers in the microwave or oven until heated through.
Presentation ideas:
Serve the skewers on a platter with a side of steamed rice and garnish with chopped scallions.
Garnishes:
Chopped scallions
Pairings:
Steamed rice, stir-fried vegetables, or a side salad.
Suggested side dishes:
Steamed rice, stir-fried vegetables, or a side salad.
Troubleshooting advice:
- If the teriyaki sauce is too thin, add more cornstarch slurry to thicken it.
- If the skewers are sticking to the grill, brush them with more oil.
Food safety advice:
- Marinate the pork belly in the refrigerator to prevent bacterial growth.
- Cook the pork belly to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Babi Panggang is a traditional Indonesian dish that is typically made with roasted or grilled pork belly. Teriyaki sauce is a Japanese sauce made with soy sauce, mirin, and sugar.
Flavor profiles:
Salty, sweet, savory, umami
Serving suggestions:
Serve hot as a main dish.
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Region: Indonesian