RICARDO: JAPANESE PORK SKEWERS
PREPARATION 15 MIN | COOKING 8 MIN | SERVINGS 8 | OUTPUT 16 PORK TENDERLOIN SKEWERS & 20 PORK BELLY SKEWERS
- 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)
- 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.
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.