Yakitori-Style Pork Belly and Spring Onion Skewers
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Ingredients
- 600 g pork belly slices
- 8 spring onions
- 4 tbsp soy sauce
- 4 tbsp mirin
- 2 tbsp sake or dry sherry
- 1 tbsp caster sugar
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 937 kcal
- Protein
- 28 g
- Carbohydrate
- 72.3 g
- of which sugars
- 10.4 g
- Fat
- 57.6 g
- of which saturates
- 20.4 g
- Fibre
- 2 g
- Salt
- 2.77 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Cut the pork belly slices and spring onions into similar-length pieces and thread alternately onto 8 skewers, soaked in water first if wooden.
- 3
Mix the soy sauce, mirin, sake and caster sugar in a small pan and simmer for 5 minutes until syrupy.
- 4
Heat a grill or griddle pan to medium-high and cook the skewers for 10-12 minutes, turning often, until the pork is browned, crisp at the edges and has no pink remaining.
- 5
Brush with the glaze for the last 2-3 minutes of cooking, turning once more.
- 6
Serve with the rice.
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