Grilled Mochi and Pork Belly Skewers
Take your BBQ game to the next level with these grilled mochi and pork belly skewers. Pork belly, kiri mochi, and shishito peppers are threaded onto short skewers and then pan fried in teriyaki sauce for a creative Asian BBQ dish.
Servings: 20 skewers
Equipment
- 20-25 short bamboo skewers
Ingredients
For Skewers
- 4-5 pieces kiri mochi
- 6 oz shishito peppers 1 Trader Joe's bag or 20-25 peppers
- 3 slices thin sliced pork belly around 1/3 lb
- oil for grilling
For Teriyaki Glaze
- 1 tsp sugar
- 2 tsp mirin
- 2 tsp sake
- 2 tsp soy sauce
Instructions
- Soak bamboo skewers in water while you prep your ingredients.
- Mix ingredients for teriyaki glaze in a small bowl and set aside.
- Slice kiri mochi in half crosswise. Then turn each slice on its side and slice again to split its thickness in half (see video because I have a really hard time explaining this).
- Wash and trim ends of shishito (optional).
- Slice pork belly into 1 inch pieces (about 7-8 per pork belly slice).
- Working 3-4 pieces at a time, microwave your slices of mochi for about 10 seconds, or until they are soft enough to pierce with a skewer. Be careful not to burn yourself.
- Thread the mochi, then shishito pepper, and then a piece of pork belly onto a skewer. Repeat until you've used up all your ingredients; you should have enough to make 20-25 skewers.
- Heat oil in a skillet over stovetop or preheat your grill. Grill your mochi skewers until the pork is cooked through and the sides of the mochi turn crispy, about 4 minutes per side. (Make sure your skillet or grill is well greased so the mochi doesn't stick, and watch out for it falling through.)
- In the last minute of cooking, drizzle or brush the teriyaki glaze onto the skewers. Allow the alcohol to burn off for a few seconds before removing the skewers from heat.
- Leftovers keep in an airtight container in the fridge and can be reheated in the microwave, although the mochi may lose its outer crispiness.