Yakiton (Japanese Pork Skewers)

Yakiton (Japanese Pork Skewers)

  • Preparation 15 min
  • Cooking 8 min
  • Servings 8
  • Makes 16 pork tenderloin skewers and 20 pork belly skewers
Featured in RICARDO Magazine COLLECTOR'S ISSUE (p. 110)
  • Nut-free
  • Lactose-free
  • Gluten-free
  • Dairy-free
  • Egg-free

Categories

Ingredients

    • 1 pork tenderloin, cut into 32 1-inch (2.5-cm) cubes
    • 16 green onions, the solid part only (white and green end) cut into two sections
    • 10 slices fresh pork belly, about 7-inch (18-cm) long and 1/4-inch (1/2-cm) thick, cut in half crosswise (to look like bacon slices)
    • 36 small wooden skewers, soaked in water 20 minutes
    • 2 tablespoons (30 ml) canola oil, approximately
    • 1 recipe Japanese Glazing Sauce
    • 1 teaspoon (5 ml) sesame seeds, toasted
    • 1 lime, cut into wedges
    • Japanese 7-spice blend (shichimi) (optional)
    • Japanese pepper (optional)

Preparation

Note from Ricardo

If you do not have a wire rack, blot drippings on the baking sheet with paper towel after 5 minutes of cooking tenderloin skewers.

Personal Note