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Donal Skehan
Yakitori-style Pork Belly Skewers with Black Garlic Glaze & Blistered Green Bean & Cucumber Salad with Ginger-Soy Dressing | DonalSkehan.com
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Yakitori-style Pork Belly Skewers with Black Garlic Glaze & Blistered Green Bean & Cucumber Salad with Ginger-Soy Dressing

August 08

These yakitori-style pork belly skewers pack serious savoury punch — rich, smoky, and sticky with a punchy black garlic glaze. Paired with a crisp, charred green bean and cucumber salad tossed in a gingery soy-tahini dressing, it’s a fresh, bold take on classic Japanese street food. Quick to prep, easy to cook — perfect for a weeknight dinner that feels like something more.

  • serves Serves 4
  • time 40 mins

Method

  1. 1. Whisk all the ingredients for the black garlic glaze together and set aside in a bowl.
  2. 2. Place the pork belly between 2 pieces of baking paper and lightly bash with a rolling pin to flatten slightly. Thread the pork belly and spring onion onto skewers, alternating between the two.
  3. 3. Place into the air fryer at 180°C for 20 minutes, glazing with the black garlic glaze every 5 minutes until the pork is cooked through and tender.
  4. 4. For the salad dressing, mix the grated ginger, garlic, soy and tahini together in a large bowl and toss in the chopped cucumber.
  5. 5. Place a saucepan over a high heat and bring to the boil. Add the beans and cook for 4 minutes then drain. Place a frying pan over a high heat and add a drizzle of sesame oil. Add the green beans and cook for a few minutes until slightly charred
  6. 6. Toss into the bowl with the cucumber and stir everything together to combine then sprinkle over the sesame seeds and spring onions and mix again.
  7. 7. Serve the skewers and salad together with some steamed rice.

Ingredients

1.1 lbs pork belly, cut into 1-inch pieces

3 scallions, cut into 1-inch pieces

1 tbsp sesame oil

Black Garlic Glaze:

1 tbsp black garlic

 1/4 cup light soy sauce

1 tbsp light brown sugar

1 tbsp rice vinegar

Salad:

 1/2 teaspoon freshly grated ginger

1 clove of garlic, peeled and grated

2 tbsp light soy sauce

1 tbsp tahini

1 cucumber, deseeded and sliced

7 ounces (about 2 cups) green beans

1 tbsp sesame seeds

 1 scallion, finely sliced

To Serve:

 1 1/2 cups uncooked jasmine rice (makes about 4 cups cooked)

500g pork belly strips, cut into 1 inch pieces

3 spring onions, cut into 1 inch pieces

1 tbsp sesame oil

For the Black Garlic glaze:

1 tbsp black garlic

4 tbsp light soy sauce

1 tbsp light brown sugar

1 tbsp rice wine vinegar

For the salad:

1 cm piece of ginger, peeled and grated

1 clove of garlic, peeled and grated

2 tbsp light soy sauce

1 tbsp tahini

1 cucumber, deseeded and sliced

200g green beans, trimmed

1 tbsp sesame seeds

1 spring onion, finely sliced

To serve:

300g jasmine rice, steamed