Pork Belly Yakitori (Ton Negima)
Make easy pork belly skewers with scallions, or pork belly yakitori, with simple ingredients for a homemade take on Japanese street food!
Servings: 4 servings
Calories: 635kcal
Equipment
- 8” Bamboo Teppogushi (gun style) skewers
- Wood chips for additional smoke flavor
- If Using the Kettle-to-Yakitori-Style Grill Method: 6 bricks, wrapped in aluminum foil
Ingredients
- 1 pound pork belly sliced into ¼” X 1 ½” wide pieces for threading onto bamboo skewers
- 2 Tablespoons Sunshine State of Mind Craft BBQ Rub
- 2 bunches scallions white part only (reserve the green part for garnish)
- 2-3 Tablespoons Bachan’s Japanese BBQ Sauce
- 1 Tablespoon Szechuan peppercorns roughly ground/cracked with a mortar and pestle (for garnish- this ingredient is optional)
Instructions
- Presoak the bamboo skewers for 30 minutes before using (this helps reduce flare ups).
- Cut the pork belly into ¼” X 1 ½” strips. Put pork belly into a bowl and add 2-3 tbsp Sunshine State of Mind Craft BBQ Rub, (with notes of Kaffir lime and Himalayan salt that add an Asian vibe), coating each piece evenly. (If you do not have this rub, substitute a combo of salt, lime zest and a touch of honey.)1 pound pork belly, 2 Tablespoons Sunshine State of Mind Craft BBQ Rub
- Next, chop the scallions into 1 ½” pieces.2 bunches scallions
- Start assembling your yakitori skewers by alternating the pork and scallion, leaving 1” at the end of the skewers for resting on the bricks/grill.
- Once all the skewers have been assembled, go light your LoCo Kettle. Pour a generous amount of charcoal into your Kettle, with additional wood chips for smoke flavor. Light your kettle and set the desired temp to 400.
- While the grill is heating up, place your foil wrapped bricks as pictured below (a layer of bricks on the outside and inside), with an outside and inner edge for the yakitori skewers. This additional heighth on the grill allows for high heat grilling without risking burning the pork belly with the fat flare ups.
- Grill the pork belly skewers, turning frequently, so that all sides are caramelized and crispy, but not burned. While grilling, drizzle with Bachans BBQ sauce. Once the pork belly has reached an internal temperature of 145 degrees, pull off the grill.2-3 Tablespoons Bachan’s Japanese BBQ Sauce
- Drizzle generously with additional Bachans Japanese BBQ Sauce and garnish with thinly sliced green scallions and cracked Szechuan peppers (optional).1 Tablespoon Szechuan peppercorns
Notes
Pairs wonderfully with coconut rice or stir fry style cauliflower rice.
If you enjoyed this recipe, check out Robyn’s other recipes at Grillgirl.com.
Storage:
- Store leftover skewers in an airtight container in the refrigerator for 3-4 days.
- Freeze the meat and scallions removed from the skewers for up to 3 months.
- Thaw in the fridge overnight, and reheat leftovers in the oven at 350 degrees Fahrenheit or in a skillet over medium heat just until warmed through. Be careful not to burn!
- Store leftover skewers in an airtight container in the refrigerator for 3-4 days.
- Freeze the meat and scallions removed from the skewers for up to 3 months.
- Thaw in the fridge overnight, and reheat leftovers in the oven at 350 degrees Fahrenheit or in a skillet over medium heat just until warmed through. Be careful not to burn!
Nutrition
Serving: 1serving | Calories: 635kcal | Carbohydrates: 11g | Protein: 12g | Fat: 61g | Saturated Fat: 22g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 28g | Cholesterol: 82mg | Sodium: 131mg | Potassium: 347mg | Fiber: 2g | Sugar: 3g | Vitamin A: 359IU | Vitamin C: 4mg | Calcium: 102mg | Iron: 4mg