Chef Brad McCarley
Salt and Soy
Pork Belly Yakitori with Mizuame Sauce
It's no secret that we are huge fans of Salt and Soy in Memphis. In fact, this is the second time we've tapped our pal and head chef, Brad McCarley, for a recipe. Last time around, Brad schooled us on how to perfect the Tonkatsu Coppa with house made Togarashi.
This time around, he's let us in on another banger - Pork Belly Skewers!
This recipe is simple, delicious and something you can utilize all-year-round. We're really excited to learn how to make these and we hope you enjoy!
- 1 lb of HPP Pork Belly Ends
- 1 tbsp Salt
- 1 tbsp Coarse Ground Black Pepper
- 1 tbsp Grapeseed Oil
- 1 tbsp Togarashi seasoning
- 4-5 Bamboo Skewers (pre-soaked for at least 30 min.)
- 1/2 Yellow Onion, sliced and charred
- A large knob of fresh, peeled Ginger
- 2 cloves of fresh Garlic
- 2 cups of Mirin
- 1/2 cup of soy sauce
The Mizuame Sauce:
Slice 1/2 of a yellow onion, and cook in a pan over medium heat until the onions begin to caramelize. Remove from heat, and add to a food processor. Next, add the ginger, garlic, mirin and soy sauce to the food processor and puree until smooth.
Cooking The Meat:
Preheat your oven to 350℉. Next, soak your bamboo skewers in a bowl of water. In a bowl, combine the pork belly, salt, pepper, oil and Togarashi and mix together well until the pork belly is coated completely with the seasoning. Spread the pork belly onto a sheet pan and cook for 35-40 minutes. The purpose of this is to render out unnecessary fat before you grill, and will limit any chance of the fat catching fire!
While you are roasting the pork belly, light your grill. Remove the pork belly from the oven and let cool before adding them to the pre-soaked skewers. Stack the pork belly onto the skewers tightly and arrange on a sheet pan. Once you've finished, grab a brush or spoon and apply the Mizuame sauce liberally. Once you've sauced them, it's finally time to grill!
Since you've already roasted the pork belly, you won’t need to grill these for too long. Try 2-3 minutes per side, until you begin to see good caramelization and charring. Try cooking one at a time until you feel comfortable with the cooking times. Brush the skewers once more to finish and enjoy!