Japanese Grilled Pork Belly Skewers and Miso-Glazed Eggplant

April 5, 2021 by Mandy

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Grilled pork belly skewers
Yield: 2 servings
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Meltingly rich and mouth watering juicy pork belly skewers. Butabara. It is so delicious, you will wish that you grilled more! This is one of my favorite Izakaya offerings, along with Chicken Yakitori of course. Threaded onto skewers, and served with grilled spring onions and miso glazed eggplant. The only thing missing now is a tasty Matcha IPA to wash it all down.

Cheers! 🍻

Ingredients


Yakitori Sauce
  • 1/2 cup chicken stock
  • 1/2 cup sake or chinese cooking wine
  • 1/4 cup soy sauce
  • 1/2 cup mirin
  • 2 tbsp brown sugar
  • 1 stalk of green onion, cut into 4 cm (~1.5 in.) lengths
Grilled Pork Belly and Green Onions
  • 1 lb of pork belly, cut into 1 inch (~2.5 cm) cubes
  • 4 stalks of green onion, cut into 4 cm (~1.5 in.) lengths
  • 6 bamboo skewers
Miso Glazed Eggplant
  • 1 eggplant
  • 1 tbsp miso
  • 1 tbsp cooking wine
  • 1 tbsp mirin
  • 1/2 tsp sugar
  • 1 tbsp olive oil
For Serving
  • Cooked rice (optional)

Directions



In a small saucepan on medium-high heat, boil 1/2 cup of chicken stock, 1/2 cup of sake or chinese cooking wine, 1/4 cup soy sauce, 1/2 cup mirin, 2 tbsp brown sugar, 1 stalk of green onion.

Cook until the sauce is reduced in half (about 20 minutes).



Pat dry pork belly and remove the skin. Cut the pork belly into 1 inch cubes.
Carefully thread the pork belly cubes and green onions with the bamboo skewers. You can alternate one pork belly cube and one green onion when skewering or skewer them separately. Set aside.



Cut the eggplant in half widthwise and then again lengthwise.
Score the eggplant with a knife.
Brush the olive oil on the flesh side of the eggplant.
Grill over medium heat for 4 minutes on each side.
Combine 1 tbsp miso, 1 tbsp cooking wine, 1 tbsp mirin, and 1/2 tsp sugar in a small bowl.
When the eggplants are cooked, divide the sauce between each eggplant equally. Set aside.



Using a pan or indoor grill plate, grill the pork belly skewers for 3-4 minutes on each side until it is evenly cooked and charred. Move it aside the cooler spot of the grill pan.
Add the green onion skewers and grill for 1-2 minutes on each side.
Brush the yakitori sauce over the pork belly and green onions. Let it char for 1-2 more minutes.
Finally, add the glazed eggplants back to the grill pan for 30 seconds, until nicely charred.
Serve with lemon wedges and rice.