In the heart of Tokyo, the bustling atmosphere is complemented by the aromatic allure of street food. Among the enticing offerings, black pork grilled skewers stand out, embodying the essence of Kanto cuisine. This regional specialty marries simplicity with exquisite flavor, celebrating the rich culinary heritage of Japan. Here’s how to recreate this dish step by step.
Ingredients
1. Black Pork: Select highquality black pork, known for its tenderness and rich flavor. These cuts, often from the Kurobuta breed, are characterized by their marbling.
2. Skewers: Bamboo skewers (about 68 inches long), soaked in water for at least 30 minutes to prevent burning during grilling.
3. Marinade:
Soy sauce (100ml)
Mirin (50ml)
Sake (50ml)
Sugar (1 tablespoon)
Garlic (2 cloves, minced)
Ginger (1 teaspoon, grated)
4. Finishing Touches:
Shichimi togarashi (Japanese seven spice)
Chopped green onions for garnish
Preparation Steps
1. Marinate the Pork
Start by preparing the marinade. In a bowl, combine soy sauce, mirin, sake, sugar, minced garlic, and grated ginger. Whisk until the sugar fully dissolves.
Cut the black pork into generous cubes, approximately 1 inch in size, ensuring they are uniform for even cooking.
Place the pork into the marinade, ensuring each piece is wellcoated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for a minimum of 1 hour, though overnight is preferred for deeper flavor.
2. Prepare the Skewers
After marination, remove the pork from the refrigerator. Allow it to reach room temperature for about 15 minutes.
Thread the marinated pork onto the soaked bamboo skewers. Aim for 45 pieces per skewer, leaving a little space between each piece to ensure even cooking and caramelization.
3. Preheat the Grill
Choose a grill for cooking the skewers. A charcoal grill is traditional, imparting an authentic smoky flavor. If using a gas grill or stovetop grill, ensure it is preheated to mediumhigh heat.
For charcoal grilling, wait until the coals turn grey and have a consistent heat before placing the skewers on the grill.
4. Grill the Skewers
Place the skewers on the grill, ensuring they aren’t overcrowded. Grill for 45 minutes on each side, turning occasionally to achieve a beautiful char and crispy exterior. The internal temperature should reach 145°F (63°C) for safe consumption.
Brush any remaining marinade onto the skewers during cooking for added flavor and a glossy glaze.
5. Finishing Touches
Once grilled to perfection, remove the skewers from the grill. Allow them to rest for a few minutes to let the juices redistribute.
Sprinkle shichimi togarashi over the hot skewers for a hint of spiciness and a dash of color. Optionally, garnish with fresh chopped green onions for brightness.
6. Serving
Arrange the skewers on a serving platter. They can be served alongside a simple dipping sauce made from soy sauce and vinegar or enjoyed plain to savor the pork’s natural flavors.
Pair with a chilled glass of sake or a light Japanese beer for the complete experience of Kanto’s culinary charm.
This embrace of black pork skewers speaks not only of culinary technique but also of cultural tradition. Each mouthful offers a taste of the history and artistry that define Kanto cuisine, transporting you to the lively streets of Japan with every bite.