How To Make Pork Belly Yakitori

Pork belly yakitori is a delectable Japanese dish that combines succulent pork belly with a savory glaze. Its unique blend of flavors and textures makes it a crowd-pleasing appetizer or main course. This comprehensive guide will take you through every step of the process, from selecting the perfect pork belly to grilling it to perfection.

Choosing the Right Pork Belly

The quality of the pork belly is paramount to the success of your yakitori. Choose a piece with a good balance of meat and fat. Look for pork belly that is firm to the touch and has a light pink color. Avoid any pork belly with excessive marbling or a yellow hue.

Trimming and Cutting the Pork Belly

Remove any excess fat or skin from the pork belly. Cut the pork belly into 1-inch cubes. For a more uniform grilling experience, trim the cubes so that they are roughly the same size.

Marinating the Pork Belly

The marinade is what gives the pork belly its signature flavor. In a large bowl, combine soy sauce, sake, mirin, brown sugar, and garlic. Mix well. Add the pork belly cubes to the marinade and toss to coat. Cover and refrigerate for at least 2 hours, or up to overnight.

Grilling the Pork Belly

Heat a grill or grill pan over medium-high heat. Remove the pork belly from the marinade and discard the marinade. Grill the pork belly for 5-7 minutes per side, or until cooked through and slightly charred.

Making the Glaze

While the pork belly is grilling, make the glaze. In a small saucepan, combine soy sauce, mirin, sake, and honey. Bring to a simmer and cook until thickened, about 5 minutes.

Glazing the Pork Belly

Once the pork belly is cooked through, brush it generously with the glaze. Continue grilling for 1-2 minutes per side, or until the glaze is caramelized and the pork belly is heated through.

Serving the Pork Belly Yakitori

Serve the pork belly yakitori hot with your favorite dipping sauce, such as soy sauce or teriyaki sauce. Garnish with green onions or sesame seeds for added flavor and presentation.

Tips for Perfect Pork Belly Yakitori

• Use a high-quality pork belly for the best flavor and texture.
• Don’t overcook the pork belly; it should be slightly pink in the center.
• The glaze should be thick enough to coat the pork belly but not too thick that it burns.
• If you don’t have a grill, you can cook the pork belly in a cast iron skillet over medium-high heat.
• Serve the pork belly yakitori with your favorite dipping sauce and garnishes.

Variations on Pork Belly Yakitori

• Spicy Pork Belly Yakitori: Add some chili powder or Sriracha to the marinade for a spicy kick.
• Teriyaki Pork Belly Yakitori: Use teriyaki sauce instead of soy sauce in the marinade and glaze.
• Honey Garlic Pork Belly Yakitori: Add some honey and minced garlic to the marinade for a sweet and savory flavor.
• Bacon-Wrapped Pork Belly Yakitori: Wrap each pork belly cube with a slice of bacon before grilling.

Frequently Asked Questions

Q: What is the best dipping sauce for pork belly yakitori?
A: Soy sauce, teriyaki sauce, and ponzu sauce are all popular choices.

Q: Can I make pork belly yakitori in advance?
A: Yes, you can marinate the pork belly overnight and grill it the next day.

Q: How do I store leftover pork belly yakitori?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or oven before serving.

Q: Can I use chicken or beef instead of pork belly?
A: Yes, but the cooking time and flavor will vary.

Q: What should I serve with pork belly yakitori?
A: Rice, noodles, or vegetables are all good accompaniments.