Crisp pork belly skewers

Crisp pork belly skewers

From
Izakaya
Makes
8
Photographer
Chris Chen

Ingredients

Quantity Ingredient
350g boneless pork, rind removed and cut into 8 pieces
8 bamboo skewers, soaked in water for 30 minutes
1/2 spring onion, thinly sliced
1/2 long red chilli, seeded and thinly sliced
1 teaspoon oil
3-4 drops toasted sesame oil

Braising liquid

Quantity Ingredient
250ml dashi stock
80ml sake
60ml japanese soy sauce
2 tablespoons mirin
2 tablespoons caster sugar
3 thin slices fresh ginger

Method

  1. To make the braising liquid, combine all the ingredients in a saucepan over medium–high heat. Stir to dissolve the sugar.
  2. Add the pork to the braising liquid and bring to the boil. Reduce the heat to low and partially cover with a lid. Simmer, checking often to ensure the sauce does not burn, for 1 hour and 15 minutes, or until the pork is tender. Use a slotted spoon to transfer the pork to a plate.
  3. Preheat the griller (broiler) to medium–high. Thread a piece of pork onto each skewer, put on a baking tray and brush with the braising liquid. Grill for 2–3 minutes on each side, or until crisp and golden.
  4. Combine the spring onion, chilli, oil and sesame oil in a bowl. Transfer the skewers to a serving plate and sprinkle with the spring onion mixture to serve.
Tags:
Izakaya
Japan
Japanese
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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