RICARDO: JAPANESE PORK SKEWERS

PREPARATION 15 MIN | COOKING 8 MIN | SERVINGS 8 | OUTPUT 16 PORK TENDERLOIN SKEWERS & 20 PORK BELLY SKEWERS

INGREDIENTS

  • 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 sectionsor
  • 1 leek, cut into 32 strips, about 2 1/2-inch (6-cm) long
  • 10 slices fresh pork belly, about 7-inch (18-cm) long and 1/4-inch (1/2-cm) thick, cut in half crosswise (to look like bacon slices)
  • 36 small wooden skewers, soaked in water 20 minutes
  • 2 tablespoons (30 ml) canola oil, approximately
  • 1 recipe Japanese Glazing Sauce (see recipe)
  • 1 teaspoon (5 ml) sesame seeds, toasted
  • 1 lime, cut into wedges
  • Japanese 7-spice blend (shichimi) (optional)
  • Japanese pepper (optional)

PREPARATION

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. If desired, serve skewers with shichimi and Japanese pepper.

NOTE: If you do not have a wire rack, blot drippings on the baking sheet with paper towel after 5 minutes of cooking tenderloin skewers.