serves
4
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Ten-Minute Dinner
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 500 g pork belly, skin off
- soaked bamboo skewers
- 1 tbsp vegetable oil
- 60 ml (¼ cup) soy sauce
- 2 tbsp mirin
- 2 tbsp sake
- 1 tbsp sugar
- 1 tsp grated ginger
- 1 tbsp finely chopped chives, to serve
- ½ tsp shichimi togarashi, to serve
Instructions
- Preheat a barbecue or chargrill pan to high.
- Cut the pork belly into 1 cm thick strips, then cut each strip into 5 cm pieces. Thread 3 pieces of pork onto a soaked bamboo skewer and repeat with the remaining pork. Brush the skewers with vegetable oil and grill on a grill pan or barbecue for about 5 minutes until cooked through.
- Meanwhile, combine the soy sauce, mirin, sake, sugar and ginger in a small saucepan. Simmer until reduced to a thick glaze. Pour the glaze over the skewers, then scatter with chives and shichimi togarashi and serve.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Ten-Minute Dinner
