Skewered pork belly teriyaki
Bacon-cut pork belly slices are rolled, skewered, seared and braised in teriyaki sauce. Enjoy with rice and cabbage salad.
Servings 3 people
Ingredients
- 500 grams bacon-cut pork belly (1.1 pounds)
- cooking oil
Teriyaki sauce
- ¼ cup Japanese soy sauce
- ¼ cup cooking sake
- ¼ cup mirin
Instructions
- Press the pork slices between stacks of paper towels to remove surface moisture.
- Roll up each slice into a log.
- Thread the rolled pork belly with bamboo skewers.
- Brush or spray a frying pan with oil and heat.
- Lay the skewered pork in the oil in a single layer and sear on all sides until lightly browned.
- Mix all the ingredients for the teriyaki sauce and pour in.
- Bring the sauce to a boil, set the heat to low, cover the pan and braise the skewered pork, turning them over every few minutes, until most of the sauce has been soaked up.
- Continue cooking the pork in the rendered fat, turning them over often, until the sauce caramelizes and forms a glaze on the surface of the meat.
