Pork belly kushiyaki

Pork belly kushiyaki

By
From
JapanEasy
Makes
10 skewers
Photographer
Laura Edwards

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

Ingredients

Quantity Ingredient
300g pork belly, rind removed
1 tablespoon salt
100ml sake
freshly ground black pepper, to serve

Method

  1. Place the pork belly in the freezer for about half an hour – this will help firm it up so it’s easier to slice. Using a very sharp knife, cut the pork belly into thin strips no more than 5 mm thick. (If your butcher has a deli slicer, ask if they can do this for you, and skip the freezer stage.)
  2. Combine the salt and the sake, pour over the pork belly strips and leave to marinate for at least an hour and up to 24 hours in the fridge. Dry the strips on kitchen paper, cut them into bite-sized pieces and thread onto skewers. Wrap the ends of the skewers in foil and grill on very high, close to the heat, until the fatty bits go dark brown. Serve sprinkled with black pepper.
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