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Yakiton: Japanese Grilled Skewered Pork

Recipe by Connie Veneracion
In this recipe, a whole slab of pork was simmered and cooled before it was sliced and skewered. Simmering is not traditional for cooking yakiton but we wanted to make sure that the pork was ultra tender before going uner the broiler.
Inspired by the unforgettable street food at Fushimi Inari.
Prep Time 10 mins
Cook Time 10 mins
Course Appetizer, Snack
Cuisine Japanese
Servings 6 pork skewers
Yakiton (Japanese grilled skewered pork)


  • 500 grams pork belly (in one piece) simmered, uncut, in lightly salted water for an hour then cooled to room temperature
  • 4 to 6 stalks green onion (you'll need thick stalks for this)
  • 6 bamboo skewers soaked in cold water for 30 minutes
  • ½ cup tare sauce


  • 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.
    Brushing skewered pork and green onion with glaze to make yakiton or Japanese grilled skewered pork
  • 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!
Keyword Pork