Hawaiian Saimin Grilled Pork Belly Skewers

Hawaiian Saimin Grilled Pork Belly Skewers

Juicy pork belly skewers grilled to perfection with a soy-ginger glaze. Perfect for a Hawaiian-inspired feast on the Arteflame grill!

Hawaiian Saimin Grilled Pork Belly Skewers

Introduction

Experience the flavors of Hawaii with these tender, juicy saimin-inspired pork belly skewers. Grilled to perfection on the Arteflame grill, these skewers are coated in a rich soy-ginger glaze that caramelizes beautifully over high heat. The result? Irresistibly crispy edges and succulent, flavorful pork belly that will transport you to the islands with every bite.

Ingredients

  • 2 lbs pork belly, sliced into 1-inch cubes
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp grated fresh ginger
  • 2 cloves garlic, minced
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp red pepper flakes (optional)
  • Wooden skewers, soaked in water for 30 minutes
  • 2 tbsp unsalted butter
  • Sliced green onions and sesame seeds for garnish

Instructions

Step 1: Prepare the Arteflame Grill

  1. Pour some vegetable oil on three paper napkins.
  2. Place the oiled napkins in the center of the grill and stack firewood over them.
  3. Light the napkins and allow the firewood to catch fire.
  4. Let the grill heat up for about 20 minutes until the center grill grate reaches 1,000°F.

Step 2: Make the Soy-Ginger Glaze

  1. In a small bowl, whisk together soy sauce, brown sugar, ginger, garlic, sesame oil, rice vinegar, and red pepper flakes.
  2. Set aside for basting while grilling.

Step 3: Skewer and Sear the Pork Belly

  1. Thread the pork belly pieces onto the soaked wooden skewers.
  2. Place the skewers on the 1,000°F center grill grate and sear for about 1-2 minutes per side until crispy and caramelized.
  3. Move the skewers to the flat-top cooktop to allow them to cook through while maintaining juiciness.

Step 4: Glaze and Finish Cooking

  1. Brush the skewers with the soy-ginger glaze while flipping occasionally.
  2. Cook for an additional 5-7 minutes, moving them to a cooler zone if needed.
  3. When the pork belly reaches an internal temperature of 175°F, remove it from the grill (it will continue cooking after removal).

Step 5: Garnish and Serve

  1. Let the skewers rest for 5 minutes.
  2. Sprinkle with green onions and sesame seeds.
  3. Enjoy immediately!

Tips

  • Rotate the skewers frequently for even cooking and caramelization.
  • Keep the grill zones in mind—cook near the center for a quick sear and move outward for slower cooking.
  • Use butter for basting while grilling to enhance richness and flavor.
  • Soaking the skewers in water prevents them from burning on the grill.

Variations

  1. Spicy Hawaiian: Add 1 tbsp Sriracha to the glaze for a spicy kick.
  2. Tropical Teriyaki: Replace soy sauce with teriyaki sauce and add a splash of pineapple juice.
  3. Sweet and Smoky: Use honey instead of brown sugar and add 1 tsp smoked paprika.
  4. Island BBQ: Mix in 1 tbsp hoisin sauce for a deeper, richer barbecue-like flavor.
  5. Coconut Glazed: Add 2 tbsp coconut milk to the glaze for a creamy, slightly sweet finish.

Conclusion

These Hawaiian Saimin Grilled Pork Belly Skewers bring the flavors of the islands straight to your backyard. The Arteflame grill locks in the juices while providing a perfect sear, making these skewers an incredible choice for any grilling occasion.

Best Pairings

  • Serve with Hawaiian macaroni salad for a creamy, island-inspired side.
  • Pair with grilled pineapple slices for a sweet contrast to the rich pork belly.
  • Enjoy with a cold glass of tropical fruit punch or a Hawaiian beer.

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