In the UK and America, we typically think of pork belly as something that has to be slow-cooked, roasted or braised for ages until the fat renders off and the meat falls apart. But even we have a fairly obvious exception to this: streaky bacon. Streaky bacon is still pork belly, after all, but the way it’s sliced allows for quick, hot cooking. That’s pretty much the idea behind Japanese pork belly skewers – the meat is sliced very thinly so that the fat renders and crisps over hot coals, while the meat itself stays juicy.
Not difficult at all