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
- Pour some vegetable oil on three paper napkins.
- Place the oiled napkins in the center of the grill and stack firewood over them.
- Light the napkins and allow the firewood to catch fire.
- 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
- In a small bowl, whisk together soy sauce, brown sugar, ginger, garlic, sesame oil, rice vinegar, and red pepper flakes.
- Set aside for basting while grilling.
Step 3: Skewer and Sear the Pork Belly
- Thread the pork belly pieces onto the soaked wooden skewers.
- Place the skewers on the 1,000°F center grill grate and sear for about 1-2 minutes per side until crispy and caramelized.
- Move the skewers to the flat-top cooktop to allow them to cook through while maintaining juiciness.
Step 4: Glaze and Finish Cooking
- Brush the skewers with the soy-ginger glaze while flipping occasionally.
- Cook for an additional 5-7 minutes, moving them to a cooler zone if needed.
- 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
- Let the skewers rest for 5 minutes.
- Sprinkle with green onions and sesame seeds.
- 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
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Spicy Hawaiian: Add 1 tbsp Sriracha to the glaze for a spicy kick.
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Tropical Teriyaki: Replace soy sauce with teriyaki sauce and add a splash of pineapple juice.
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Sweet and Smoky: Use honey instead of brown sugar and add 1 tsp smoked paprika.
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Island BBQ: Mix in 1 tbsp hoisin sauce for a deeper, richer barbecue-like flavor.
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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.