Korean-Style Pork Belly Skewers with Sticky Soy Glaze

These Asian-style pork belly skewers are a flavorful crowd-pleaser that’s simple to prepare. Tender, smoky, sweet and slightly spicy, they make a great appetizer or main when entertaining.

For more Asian-inspired recipes, try my version of Kimchi Fried Rice. It balances savory and tangy flavors and pairs well with these skewers.

Prep the pork belly skewers

Start with a large piece of skinless pork belly and cut it into 1″ wide strips. Thread the strips onto skewers and season with your favorite BBQ rub — I used Meat Church Honey Hog. Keep the pieces uniform so they cook evenly.

Grill the Asian-style pork belly skewers

Cook the skewers indirectly at 250°F (about 120°C) until the pork reaches an internal temperature of 190–195°F (88–91°C). At this temperature the fat renders and the meat becomes soft and tender; plan on roughly three hours, depending on your grill and skewer thickness.

While the pork cooks, prepare the sauce:

• 1/2 cup teriyaki sauce
• 1/2 cup soy sauce
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1/4 cup honey
• 1 tbsp rice vinegar
• 2 tbsp sambal chili paste
• 1 tbsp brown sugar

Combine all sauce ingredients in a saucepan and simmer over low heat for 10–15 minutes to meld the flavors and thicken slightly.

When the skewers reach the target internal temperature, brush them generously with the sauce and return to the grill for about 10 minutes to let the glaze caramelize and become sticky. Remove from the grill, sprinkle with sesame seeds if desired, and serve hot.

The final result is sweet, savory, smoky and a little spicy — a great option to impress guests.

Full video is available with the original post. Try these Asian-style pork belly skewers and let me know how they turn out.