Preheat the broiler to 400F.
Slice the cooked pork belly into one-centimeter (about half inch) slices then cut each slice into bite-size pieces.
Cut off the root ends of the green onion and discard. Cut off the dark green part of the stalks and set aside (you may use them to make broth). You need only the white and light green portion for making yakiton.
Peel off the tough outer stalk of the green onion and discard. Cut the trimmed green onion into two-inch lengths.
Take a bamboo skewer, thread a piece of pork in it followed by a piece of green onion. Repeat until you have four to five pieces of pork in the skewer. Do the same for the rest of the pork and green onions.
Arrange the pork skewers in a tray and brush the top side with tare. Broil for two to three minutes.
Turn the pork skewers over and brush with tare. Broil for another two to three minutes.
Repeat until the pork and green onions are nicely charred.
Serve the yakiton immediately. They're really best while hot!