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.
2poundspork belly,skin removed, cut into 3/4 inch cubes
1teaspoonsesame seeds,for garnish
green onions,for garnish
For the Marinade:
2tablespoonslow sodium soy sauce
1teaspoondark soy sauce
1/2teaspoonground black pepper
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.