This Pork Belly Skewers<\/strong> recipe is a rendition of Ton Negima, or pork belly yakitori. Pork belly pieces pair with scallions and are tossed in a sweet and tangy soy-based glaze. Grilled until smoky and caramelized to perfection, the skewers offer a taste of Japanese street food from the comfort of your home!\u00a0<\/p>\n If you\u2019re unfamiliar, pork belly yakitori, or Ton Negima, is a Japanese dish made with skewered, grilled pork belly pieces and scallions tossed in a sweet and tangy soy-based glaze.\u00a0<\/p>\n Traditionally, the skewers are cooked over a charcoal grill, which develops a smoky taste and crispy exterior while keeping the pork tender and juicy in the center. A popular street food, pork belly yakitori is often served as a snack or appetizer alongside beer or sake.\u00a0<\/p>\n<\/div>\n ** Full printable instructions at the recipe card at the end<\/em><\/strong><\/p>\n<\/div>\n Before you begin, be sure to soak your bamboo skewers in water for at least 30 minutes before using. This helps reduce flame flare-ups when cooking!\u00a0<\/em><\/p>\n<\/div>\n I love to serve Ton Negima with coconut rice or stir-fry style cauliflower rice. However, these skewers are also great with regular rice, roasted potatoes, roasted broccoli, or even edamame!\u00a0<\/p>\n<\/p><\/div>\n Both pork belly and pulled pork are fattier cuts of pork. However, the two are not the same things, using different cuts and cooking methods. For instance, pork belly is a fatty cut coming from the underside of the pig, creating crispy skin dishes that cook fairly quickly. On the other hand, pulled pork typically comes from the shoulder area and is cooked long and slow before being shredded.\u00a0<\/p>\n<\/p><\/div>\n For this recipe, it\u2019s important to use pork belly for a crispy exterior and juicy, flavorful interior. However, you can also use pork shoulder when making other forms of pork skewers.\u00a0<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n 8\u201d Bamboo Teppogushi (gun style) skewers<\/p>\n<\/li>\n Wood chips for additional smoke flavor<\/p>\n<\/li>\n If Using the Kettle-to-Yakitori-Style Grill Method: 6 bricks, wrapped in aluminum foil<\/p>\n<\/li>\n<\/ul>\n<\/div>\n Presoak the bamboo skewers for 30 minutes before using (this helps reduce flare ups).<\/p>\n<\/li>\n Cut the pork belly into \u00bc\u201d X 1 \u00bd\u201d strips. Put pork belly into a bowl and add 2-3 tbsp Sunshine State of Mind Craft BBQ Rub, (with notes of Kaffir lime and Himalayan salt that add an Asian vibe), coating each piece evenly. (If you do not have this rub, substitute a combo of salt, lime zest and a touch of honey.)<\/p>\n 1 pound pork belly, <\/span>2 Tablespoons Sunshine State of Mind Craft BBQ Rub<\/span><\/p>\n<\/li>\n Next, chop the scallions into 1 \u00bd\u201d pieces.<\/p>\n 2 bunches scallions<\/span><\/p>\n<\/li>\n Start assembling your yakitori skewers by alternating the pork and scallion, leaving 1\u201d at the end of the skewers for resting on the bricks\/grill.<\/p>\n<\/li>\n Once all the skewers have been assembled, go light your LoCo Kettle. Pour a generous amount of charcoal into your Kettle, with additional wood chips for smoke flavor. Light your kettle and set the desired temp to 400.<\/span><\/p>\n<\/li>\n While the grill is heating up, place your foil wrapped bricks as pictured below (a layer of bricks on the outside and inside), with an outside and inner edge for the yakitori skewers. This additional heighth on the grill allows for high heat grilling without risking burning the pork belly with the fat flare ups.<\/p>\n<\/li>\n Grill the pork belly skewers, turning frequently, so that all sides are caramelized and crispy, but not burned. While grilling, drizzle with Bachans BBQ sauce. Once the pork belly has reached an internal temperature of 145 degrees, pull off the grill.<\/p>\n 2-3 Tablespoons Bachan\u2019s Japanese BBQ Sauce<\/span><\/p>\n<\/li>\n Drizzle generously with additional Bachans Japanese BBQ Sauce and garnish with thinly sliced green scallions and cracked Szechuan peppers (optional).<\/p>\n 1 Tablespoon Szechuan peppercorns<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n Serving: <\/span>1<\/span>serving<\/span><\/span> | <\/span>Calories: <\/span>635<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>11<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>12<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>61<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>22<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>7<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>28<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>82<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>131<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>347<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>2<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>3<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>359<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>4<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>102<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div><\/div>\n<\/p><\/div>\n![\"A](\"https:\/\/grillgirl.com\/wp-content\/uploads\/2025\/02\/TonNegimaSkewers-1024x683.jpg\")
<\/figure>\n<\/div>\nWhat Is Pork Belly Yakitori?\u00a0<\/h2>\n
![\"Raw](\"https:\/\/grillgirl.com\/wp-content\/uploads\/2025\/02\/YakitoriPork.jpg\")
<\/figure>\nRecipe Ingredients<\/h2>\n
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How to Make Grilled Pork Belly Skewers<\/h2>\n
![\"Pork](\"https:\/\/grillgirl.com\/wp-content\/uploads\/2025\/02\/PorkBellyYakitoriSkewers.jpg\")
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![\"Pork](\"https:\/\/grillgirl.com\/wp-content\/uploads\/2025\/02\/pork-belly-skewers-1-683x1024.jpg\")
<\/figure>\n<\/div>\nHow to Store\u00a0<\/h2>\n
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![\"A](\"https:\/\/grillgirl.com\/wp-content\/uploads\/2025\/02\/TonNegimaSkewers.jpg\")
<\/figure>\nFrequently Asked Questions\u00a0<\/h2>\n
More Grilled Pork Recipes<\/h2>\n<\/div>\n
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\nIf you enjoyed this recipe, check out Robyn\u2019s other recipes at <\/span><\/i>Grillgirl.com.\u00a0<\/span><\/i><\/a><\/span>
\nStorage:<\/strong>
\u2013 Store leftover skewers in an airtight container in the refrigerator for 3-4 days.\u00a0
<\/span>\u2013 Freeze the meat and scallions removed from the skewers for up to 3 months.\u00a0
<\/span>\u2013 Thaw in the fridge overnight, and reheat leftovers in the oven at 350 degrees Fahrenheit or in a skillet over medium heat just until warmed through. Be careful not to burn!\u00a0<\/span><\/span><\/div>\n<\/div>\n