Pork belly wrapped asparagus and okra yakitori is a Japanese dish consisting of skewers made with thinly sliced pork belly wrapped around asparagus and okra. The skewers are typically seasoned with salt and white pepper and grilled to perfection. It’s a delicious combination of flavors and textures, with the tender and savory pork belly complementing the crisp asparagus and okra.
How to make Pork Belly Wrapped Asparagus and Okra Yakitori?
Directions
- Simply wrap cut asparagus stalks, okra or your favorite grilled vegetable with a thin slice of pork belly and skewer. Season with salt and white pepper.
- Grill the skewer for 4-6 minutes at 350F while rotating every 2 minutes with the cover closed.
- Optional top with some toasted sesame seeds and serve with some ground red pepper on the side.
Pro Tip
Ssoak the skewers in water before grilling for at least 10 minutes. This will prevent the skewers from catching on fire and flare-ups while grilling.
What ingredients do I need to make pork belly skewers?
Ingredients
- Thinly Sliced Pork Belly – thin slices of pork belly made for shabu shabu, similar thickness to bacon. Can be found as Asian grocery stores.
- Asparagus – fresh asparagus trimmed.
- Okra – end pieces are trimmed off. Can pick it up at your local Asian grocery store.
- Wooden Skewers – can also use bamboo skewers.
- Salt – sea salt preferred
- White Pepper – ground White Pepper in a bottle.
What is pork yakitori called?
Pork yakitori is specifically called “yakiton” in Japanese cuisine. Yakiton refers to skewers of grilled pork, typically made with various cuts of pork, including pork belly.
It is a popular variation of yakitori, which generally translates to “grilled chicken,” but yakiton focuses specifically on pork skewers.
Looking for other Japanese yakitori recipes?
- Japanese Chicken Skewers Yakitori Negima
- Japanese Beef Skewers Kushiyaki
- Bacon Wrapped Quail Eggs Yakitori
- Bacon Wrapped Enoki Yakitori
- Japanese Chicken Meatball Tsukune
Pork Belly Wrapped Asparagus and Okra Yakitori
Ingredients
- 18 Slices Pork Belly thinly sliced
- 6 Stalks Asparagus
- 9 Pieces Okra
- 4-6 Pieces Wooden Skewers
- 1/8 tsp Salt
- 1/8 tsp White Pepper
Instructions
- Gather all the ingredients.
- Soak wooden skewers in water for at least 10 minutes.
- Cut asparagus and okra into 1 inch length and set aside. Note - only use the tender end of the asparagus.
- Take a 2-3 pieces of asparagus and tightly wrap pork belly around. Skewer loosely and don't pack in. We fit 3 asparagus wrapped pork bellies to a skewer. Repeat for all skewers you are making and then transfer to holding plate.
- Take a 2-3 pieces of okra and tightly wrap pork belly around. Skewer loosely and don't pack in. We fit 3 okra wrapped pork bellies to a skewer. Repeat for all skewers you are making and then transfer to holding plate.
- Lightly sprinkle salt and White Pepper on both sides of the skewer and set aside.
- Preheat grill to 350Once the grill is preheated, reduce heat to medium-low and place skewers on the grill. Rotate skewers every 2 minutes closing the cover each rotation until done – should take around 4-6 minutes.
- Optional Oven Instructions – if you don’t own a BBQ grill or located in an area where grilling is not possible, here are alternative oven instructions. Preheat oven to 500F. Place skewers on a baking rack in center of oven. Rotate skewers every 2 minutes closing the cover each rotation until done – should take around 4-6 minutes.
Video
Nutrition
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