We made some Yakitori Sauce the other day, and I had some leftover Pork Belly from my Bacon-making adventure. I decided to grill some Pork Belly Yakitori with some green onions on my Big Green Egg.
Preparing the Skewers for Grilled Pork Belly Yakitori on the Big Green Egg
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 metal skewers for this Pork Belly Yakitori 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.
Setting up the Big Green Egg
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.
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.
Grilling the Pork Belly Yakitori
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 5 minutes. The bottom of them should have a nice, defined sear to it.
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!
After another five minutes, the pork belly yakitori should be done. Open the BGE lid and turn over a skewer to see if there is a good sear, and make sure the pork belly is cooked all the way through.
Remove them from the grill.
Eating the Yakitori
Traditionally, this dish is served on wooden skewers and you eat it straight from skewer. I used longer metal skewers, so this didn’t work out as well. I slide 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!
Other Yakitori Recipes
If you liked this recipe, then you will like my Grilled Bacon Wrapped Asparagus Yakitori as well. 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?
I hope you enjoyed this recipe!
Grilled Pork Belly Yakitori
Ingredients
- ¼ lb Pork Belly
- 3 Green Onions
- Skewers
- Yakitori Sauce
Instructions
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
Grilling the Pork Belly Yakitori
- Set up the Grill for Direct Heat
- Set temperature to about 350 degrees
- Add the Pork Belly Skewers to the grill
- Check the grill after about five minutes (the bottom should have a nice solid sear)
- Turn over the skewers and brush liberally with the Yakitori Sauce
- After another five minutes, the pork should be thoroughly cooked and ready to take off the grill
Note:
- Let the cooked pork belly sit for about 10 minutes before eating.
- Keep a small dish of yakitori sauce for dipping as well
