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Ton Negima (Grilled Pork Belly and Scallion Skewers)
In some parts of Japan, yakiton (skewered, grilled pork) is more popular than grilled chicken. These grilled pork belly and scallion skewers are a favorite.
👥 12 Servings⏱️ Prep & Cook: 35 min🔥 Cook: 15 min👤 Harris Salat📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
📝 Preparation Steps
1
Thread the skewers by alternating the pork belly and scallion (about 3 pieces of pork belly and 2 pieces of scallion per skewer) so the pieces cover about 4 inches of skewer. As you work, turn the skewers in a screwing motion to make it easier to pierce the pork and scallion. When the skewers are ready, gently press down on each one with the heel of your hand to compact the meat. Lightly season all sides with salt.
fresh pork belly, cut into 1/4–inch-thick slices (about 1½ inches wide)1 poundSalt
2
Preheat a grill to medium-hot. Grill skewers for 5 to ⏱️ 6 minutes, turning every minute to brown evenly. Be careful not to burn the pork belly. Don’t hesitate to spray flare-ups with water, or shift skewers as you grill, especially if you notice some skewers browning too fast over a hot spot; trade them with skewers grilling over a less hot part. Serve immediately. Accent with sansho.
fresh pork belly, cut into 1/4–inch-thick slices (about 1½ inches wide)1 poundSansho, for accent
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