Yakiton (Japanese Pork Skewers)
<i>Yakiton </i>(Japanese Pork Skewers)
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  • 1 pork tenderloin, cut into 32 1-inch (2.5-cm) cubes
    • 16 green onions, the solid part only (white and green end) cut into two sections or
    • 1 leek, cut into 32 strips, about 2 1/2-inch (6-cm) long
  • Preparation
  • With the rack in the highest position, preheat the oven’s broiler. Line two baking sheet with aluminum foil. Place a wire rack on a baking sheet.
  • Insert two cubes of pork tenderloin alternating two green onion pieces at one end of 16 skewers. Spread on the rack of the first baking sheet. Brush with oil.
  • To thread pork belly slices on remaining skewers, place them flat on a work surface and insert the skewer along its entire length, holding it in place with one hand. Spread over the second baking sheet. Brush with oil.
  • Broil tenderloin skewers for 5 minutes. With a brush, baste skewers with glazing sauce. Continue broiling for 2 minutes. Baste and broil skewers again for about 1 minute or until meat is cooked and glazed. At serving time, baste again.
  • Cook pork belly skewers in the same way, but for a little less time because they brown faster. Sprinkle with sesame seeds and drizzle with a little lime juice before serving.
  • If desired, serve skewers with shichimi and Japanese pepper.
  • Description
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