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.
- 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
- 2 tsp finely chopped ginger
- 50 ml sake
- 100 ml mirin
- 150 ml light soy sauce
- 1For tare, combine ingredients in a saucepan over medium-high heat and reduce to a thick sauce (5-10 minutes).
- 2Meanwhile, 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.