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    Home » Kitchen Laughter Recipes Blog » Pork

    Grilled Pork Belly Yakitori

    Published: Apr 16, 2018 · Modified: Dec 7, 2020 by Jason C · This post may contain affiliate links ·

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    We made some Yakitori Sauce the other day, and I had some leftover Pork Belly.  I decided to make some Grilled Pork Belly Yakitori with green onions. It was super fast and tasted so good!

    grilled pork belly over a hot flame on the BBQ
    This Amazing Grilled Pork Belly Yakitori Recipe Is Perfect For a Unique BBQ Treat!
    Contents hide
    1 🧑‍🍳 Preparation
    2 🔥 Grilling Instructions
    3 🍽️ Serving
    4 Grilled Pork Belly Yakitori

    🧑‍🍳 Preparation

    Step One: Cut the pork belly into 1” cubes and the green onions into 1.5” sections.  Alternate the pork belly with the green onions when adding them to the skewer. It’s as easy as that!  No additional prep work is needed.

    I used flat metal skewers for this recipe.  Why, you may ask? Later in this post you will see that I fought a lot of flare ups and the first time I tried this it burned all of the wooden skewers.  Oops.

    Also, I found that FLAT skewers worked much better than the round ones. Flat skewers allowed me to turn over the kebabs without having to worry about the meat spinning. It definitely saved a lot of angst!

    Fresh Pork Belly and Green Onions on Skewers Ready to Go on the Grill
    Fresh Pork Belly and Green Onions on Skewers Ready to Go on the Grill

    🔥 Grilling Instructions

    Step One: This is a direct flame recipe.  Set up the BGE by removing the plate setter.  Drop in a fire starter and open the bottom and top vents.  I let the grill heat up longer than usual as I wanted a nice even flame in the coals. Of course, if you are using a gas grill, you don’t have to do all this.

    Step Two: When the coals are evenly burning, reduce the opening in the top and bottom vents and bring the temperature back down to about 350 degrees.  After the temperature stabilizes, it is time to add the skewers.

    Step Three: Add the skewers evenly space on the grate.  The chunks of the pork belly are fairly small, so this recipe will not take long to cook.  Close the lid and let them cook for about five minutes. The bottom of them should have a nice, defined sear to it.

    Steam Coming off Pork Belly Skewers - On the Big Green Egg
    Grilling Pork Belly Yakitori

    Step Four: With a pair of long tongs, turn the skewers over so the other side of the meat can cook.  Brush on a generous amount of the Yakitori Sauce.

    Why did I specify long tongs?  When I opened the lid of the Egg, the flames really came alive.  The pork belly is a very fatty cut of meat, and the fat was rendering and dripping into the flames causing a pretty good flare up.

    I had to go back into the kitchen and grab a longer pair of tongs so I didn’t burn myself.  Turn these over quickly!

    Note: A good pair of grill gloves was an investment I made shortly after I realized my arm hairs got a nice singe! I did a review of the best grill gloves and focused heavily on the importance of the longer sleeves on the gloves to avoid this in the future.

    Step Five: After another five minutes, the pork belly yakitori should be done.  Open the lid (carefully this time!) and turn over a skewer to see if there is a good sear. Make sure the pork belly is cooked all the way through.

    Remove them from the grill.

    Adding Yakitori Sauce to Pork Belly and Green Onions on Skewer
    Brushing on Yakitori Sauce on the Pork Belly Skewers

    🍽️ Serving

    Traditionally, this dish is served on wooden skewers and you eat it straight from skewer. After burning through the wooden skewers, I replaced them with longer metal skewers. I slid the chunks of pork belly off of the skewer and ate it with a fork and knife.  Dipping it in a bit more Yakitori sauce really helped that flavor just POP!

    Pork Belly Yakitori and Dipping Sauce on a Cutting Board
    Yakitori Sauce For Dipping. Notice the Burned Wooden Skewers?

    Other Recipes

    Grilled Bacon-Wrapped Asparagus Yakitori – Since the grill is already going, it doesn’t take a lot of additional time to grill this fast-cooking vegetable dish.  Bacon counts as a vegetable today, right?

    Homemade Yakitori Sauce – It all starts here. Save your money and make this Yakitori Sauce at home. This goes with just about everything, so make a bit extra!

    I hope you enjoyed this recipe!

    Steam Coming off Pork Belly Skewers - On the Big Green Egg

    Grilled Pork Belly Yakitori

    Learn how easy it is to make Grilled Pork Belly Yakitori for an amazing and delicious unique grilled dinner!
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    Course: Main Course
    Cuisine: Japanese
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Servings: 4 people
    Calories: 150kcal
    Author: Jason

    Ingredients

    Homemade Yakitori Sauce

    • Bones from a Chicken
    • 3 cloves Garlic
    • 1 cup Mirin
    • 1 cup Sake
    • 1 cup Water
    • 2 tbsp Brown Sugar
    • 1 tsp Ginger

    Pork Belly Skewers

    • ¼ lb Pork Belly
    • 3 Green Onions

    Instructions

    Preparing the Yakitori Sauce

    • Broil chicken bones for 7-9 minutes, turning over half way through.
      Toasting Chicken Bones to Make Yakitori Sauce
    • Add all ingredients (including the broiled chicken bones) to a stock pot and bring to a boil.
      Adding Chicken Bones to Liquid on the Stove Top
    • Let simmer for one hour, reducing by roughly one half
      Toasted Chicken Bones in the Yakitori Sauce

    Preparing the Pork Belly Skewers

    • Cut the pork belly into one inch cubes
    • Chop Green Onions into 1.5″ chunks
    • Alternate adding pork belly and green onion to the skewer
      Fresh Pork Belly and Green Onions on Skewers Ready to Go on the Grill

    Grilling the Pork Belly Yakitori

    • Set up the grill for 350 degrees on direct heat
    • Add the Pork Belly Skewers to the grill
    • Check the grill after about five minutes (the bottom should have a nice solid sear)
      Steam Coming off Pork Belly Skewers - On the Big Green Egg
    • Turn over the skewers and brush liberally with the Yakitori Sauce
      Adding Yakitori Sauce to Pork Belly and Green Onions on Skewer
    • After another five minutes, the pork should be thoroughly cooked and ready to take off the grill

    Notes

    Let the grilled pork belly rest for 5-10 minutes after taking it off of the grill.  
    Keep a small bowl of Yakitori Sauce for dipping and get some extra delicious flavors!

    Nutrition

    Serving: 1skewer | Calories: 150kcal | Carbohydrates: 1g | Protein: 3g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 11mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 1mg
    Tried this recipe?Mention @kitchenlaughter or tag #kitchenlaughter!
    Grilled Pork Belly Yakitori
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