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Pork Belly Skewers with Yuzu Kosho Red

2 servies (6 skewers)


500g Pork Belly

3-4 Spring Onions (white bottom part is better)



1. Cut the pork belly into bite sized (3-4cm wide) cubes and cut spring onions as same width as the pork.

2. Combine White Dash and Yuzu Kosho Red, the pork in a bowl. Cover and refrigerate for 30 minutes.

3. Thread 2-3 marinated pork belly cubes and spring onion onto each bamboo skewer*.

4. Heat the bbq or grill, oil well, and turning on each side until cooked through.

5. If you prefer extra spiciness, put extra Yuzu Kosho on the serving plate.

*You can make "Spicy Teriyaki" style skewers with adding Cawari Tamari soy sauce and Cawari Agave nectar or Carwari Mirin onto your marinade.

*Soak bamboo skewers beforehand.

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