Name: Pork and spring onion yakiton with tare
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 600 gm boneless pork belly, skin on, cut into 1cm x 4cm strips; 4 spring onions, cut into 4cm lengths, plus thinly sliced spring onion tops, to serve; Roasted sesame seeds, to serve; Finely grated daikon (optional), to serve; Tare; 2 tsp finely chopped ginger; 50 ml sake; 100 ml mirin; 150 ml light soy sauce

Pork and spring onion yakiton with tare

These barbecued Japanese pork skewers will keep you coming back for more, especially when glazed with the sweet and sticky tare sauce.

Serves 4

Prep

10M

Cook

20M

Total

30M

If you love eating things-on-sticks, try this yakiton recipe for size. It’s prepared in a similar fashion to Japanese yakitori, except with pork instead of chicken. The sweet soy-based tare adds stickiness and helps develop a delicious glaze. Up the quantities if you have extra mouths to feed.

Ingredients

600 gm boneless pork belly, skin on, cut into 1cm x 4cm strips

4 spring onions, cut into 4cm lengths, plus thinly sliced spring onion tops, to serve

Roasted sesame seeds, to serve

Finely grated daikon (optional), to serve

Tare

2 tsp finely chopped ginger

50 ml sake

100 ml mirin

150 ml light soy sauce

Method

1.For tare, combine ingredients in a saucepan over medium-high heat and reduce to a thick sauce (5-10 minutes).

2.Meanwhile, preheat a barbecue (preferably charcoal) to high. Thread pork onto 4 flat wooden skewers, alternating with spring onion. Grill, brushing frequently with tare and turning occasionally, until glazed, charred and cooked through (5-7 minutes). Top yakiton with sesame seeds, spring onion and daikon to serve.

Styling by Lisa Featherby

Profile Claire Delmar