Yakitori (grilled chicken) is the most well-known of Japanese grilled skewers, but yaki-ton (grilled pork) is just as beloved. This pork is soaked in a Japanese marinade before grilling, to make it flavourful as well as succulent.






Skill level

Average: 3.8 (10 votes)


  • 500 g pork belly, skin off
  • soaked bamboo skewers
  • 1 tbsp vegetable oil
  • 60 ml (¼ cup) soy sauce
  • 2 tbsp mirin
  • 2 tbsp sake
  • 1 tbsp sugar
  • 1 tsp grated ginger
  • 1 tbsp finely chopped chives, to serve
  • ½ tsp shichimi togarashi, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Preheat a barbecue or chargrill pan to high.
  2. Cut the pork belly into 1 cm thick strips, then cut each strip into 5 cm pieces. Thread 3 pieces of pork onto a soaked bamboo skewer and repeat with the remaining pork. Brush the skewers with vegetable oil and grill on a grill pan or barbecue for about 5 minutes until cooked through.
  3. Meanwhile, combine the soy sauce, mirin, sake, sugar and ginger in a small saucepan. Simmer until reduced to a thick glaze. Pour the glaze over the skewers, then scatter with chives and shichimi togarashi and serve.

Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.