Grilled Pork Belly Skewers
Servings: 5 servings
Calories: 1062kcal
Marinated pork belly is skewered and grilled to perfection in this Asian-inspired recipe. The marinade tenderizes the pork and draws out some of the fat so that the pork can be grilled quickly on a high heat while keeping the meat moist and delicious.
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Ingredients
- 2 pounds pork belly, skin removed, cut into 3/4 inch cubes
- 1 teaspoon sesame seeds, for garnish
- green onions, for garnish
For the Marinade:
- 3 tablespoons olive oil
- 1 tablespoon sesame oil
- 2 tablespoons low sodium soy sauce
- 1 teaspoon dark soy sauce
- 2 tablespoons mirin
- 2 tablespoons rice vinegar
- 1 tablespoon garlic, finely minced
- 1 tablespoon ginger, finely grated
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/4 cup green onions, sliced
Instructions
- Measure all of the marinade ingredients into a bowl or measuring cup. Use a whisk to combine it and set aside.
- Next, transfer the prepared pork to a bowl with a tight fitting lid. Pour the marinade over the pork and toss the pork well to combine with the marinade.
- Cover and refrigerate for at least two hours, but no more than 24 hours.
- Once the pork has marinated, assemble the kebabs. Skewer one piece at a time, making sure that each piece just touches the next. Do not push the pork pieces together, because this will prevent the pork from caramelizing properly.
- Preheat grill to 400°F
- Place skewers onto hot grill and cook for 3 minutes per side. Do not leave grill unattended. Pork belly has a lot of fat, which can cause flare ups if too much drips and reaches the flame.
- Once done, remove from grill, plate, and garnish with sesame seeds and more green onions.
Nutrition
Calories: 1062kcal | Carbohydrates: 5g | Protein: 18g | Fat: 108g | Saturated Fat: 37g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 52g | Cholesterol: 131mg | Sodium: 508mg | Potassium: 381mg | Fiber: 1g | Sugar: 2g | Vitamin A: 69IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg