Pork Belly Sliders

Here is a recipe submitted by Tracey O., from Orange County, CA

Sounds amazing! We haven’t tried it yet but it sure looks yummy. Tracey has even included instructions for using a smoker.

Total Time: 2 hr 30 min

Prep: 30 minutes

Inactive: 2 hours

Cook: 8-10 minutes

FOR Smoked Pork belly:

1/3 cup yakitori sauce  basting

1/4 cup brown sugar

2 tablespoons chili powder

2 tablespoons salt

1 tablespoon Black Pepper

1 pound Pork Belly

Here’s what you’ll do:

Combine the brown sugar, salt, chili powder, and black pepper.  Rub the mixture on the pork belly, cover with plastic wrap and let marinade for 1 hour.

Donabe

Basic Smoking Instructions for the Donabe Smoker, “Ibushi Gin”

  1. Line the bottom of the Donabe with the aluminum foil. Place a handful of smoke chips (about ½ ounce). *By lining the bottom with the aluminum foil, it will make the cleaning easier.
  2. Set the ingredients on the grates so that each ingredient won’t overlap each other. *Cut the ingredients into smaller pieces if necessary. Wipe off excess moisture and grease with the paper towel, if any. *If you like, season the ingredients to your taste, with salt, coarse pepper, etc. *Because the lower level grate will be hotter temperature, we recommend that you set the meat or thicker ingredients on the bottom level grate.
  3. Set the Donabe (with the ingredients) over high heat on the gas stove top (medium-high heat for the professional use high-calorie burner). Once the smoke starts to come out of the smoke chips (approximately 7-8 minutes), close with the lid. *Make sure the Donabe sits flat on the stove.*Do not light the smoke chips directly with the flame.
  4. Once the smoke starts to come out of the rim of the Donabe body (approximately 5-6 minutes after closing the lid) fill the rim with the water. Wait for 2-3 minutes and turn off the heat. *The water shouldn’t overflow from the rim.
  5. Let it sit with the lid on for 45 minutes. The ingredients are ready to eat! *The ingredients will be smoked with the carry-over heat after turning off the flame. Make sure not to open the lid meanwhile. The smoking time may vary depending on the ingredients. Adjust the smoking time according to your preference.

Brush the smoked pork belly with the yakitori sauce

PorkBelly

Serve the pork belly with steamed buns, micro greens, and radish with the yakitori sauce.

PorkBellySliders

 

Hawaiian Style Meatloaf

First off, Happy New Year to everyone. Secondly, sorry for such a long period of no recipes. I was under the weather for almost three months. All better now.

Here is a easy and very tasty recipe to start the new year! Put all the meatloaf ingredients in a bowl, mix them together, and bake. It’s that simple.

Here is what you’ll need for the meatloaf:

1 pound very lean ground beef

1 pound ground pork

1 cup original yakitori sauce

1 cup onion, finely chopped

2 eggs

1 cup Panko bread crumbs

1/3 cup of milk

2 tablespoons mayonnaise

Here is what you’ll need for topping the meatloaf:

fresh pineapple slices, if available, otherwise canned will work

2-3 stalks green onion, chopped

more yakitori sauce

Here is what you’ll do:

Preheat oven to 350 degrees. Combine all the meatloaf ingredients in a large mixing bowl. Mix well by hand. Coat a 9 x 13 baking dish with cooking spray. Make a loaf shape in the cooking dish, leaving room along the sides lengthwise (see photo).

Shape mixture into a loaf

Shape mixture into a loaf

Bake in oven for 45 minutes. Remove from oven and place pineapple slices on top of meatloaf and drizzle yakitori sauce over meatloaf and pineapple to cover, as desired, then return to oven for 15 minutes. Remove, top with green onion, and serve with steamed rice and vegetable. As they say in Hawaii, “Ono-liscious” very tasty, enjoy!

Finished meatloaf

Finished meatloaf

Spicy Pork Skewers with Grilled Pineapple-Sweet Onion Relish

This recipe is great tasting, flavorful, and has a colorful presentation. It is very easy to prepare as well.

What you’ll need for the skewers:

Center cut pork loin – cut into 1/2″-3/4″ cubes (I asked my butcher to do this) about a half pound per person

spicy yakitori sauce

ziplock bag

wooden skewers – soaked in water for about an hour prior to use

What you’ll need for the relish:

1-2 Endive

pineapple – sliced approximately 1/2″ thick or a little thinner

1/2 sweet onion – sliced same as pineapple

1 large red or orange bell pepper – quartered

juice from 1-2 limes

cilantro – chopped, to taste

coarse salt to taste, if desired

What you’ll do:

Place the cubed pork into a ziplock bag and add enough spicy yakitori sauce to coat the pork well. We marinated the pork for two whole days. After two days take the pork and place onto the pre-soaked wooden skewers and set aside. Fire up your grill on high then go in and prep your pineapple slices, sweet onion, and bell pepper. By now the grill should be getting nice and hot. Place the pineapple, sweet onion, and bell pepper on the grill for about four minutes per side, rotating once on each side at the two minute mark (to get nice grill marks). Remove from grill and dice into small bite-sized pieces and combine in a bowl. Chop some cilantro to add to the mixture then add your lime juice to taste, as well as a pinch of salt if so desired. Stir well and set aside. Take your pork skewers and grill about four minutes per side, rotating once at two minutes. Clean your endive, chop off the ends and place the leaves on the plates. Spoon in some relish into each and serve with the pork skewers. Mmmm good and it looks good too!

Obaachan Spicy Yakitori Sauce Pork Skewers with Pineapple-Sweet Onion Relish

Obaachan Spicy Yakitori Sauce Pork Skewers with Pineapple-Sweet Onion Relish

Grilled Pork Chops and Salad

Here is one for my friend Basil H., of Los Angeles. He likes quick and easy but flavorful. This takes five to ten minutes of preparation and ten minutes of cooking time to complete. Stop by your local butcher and have them slice 4 boneless pork chops about a half inch thick. Pre-heat your grill to high then grill the chops for 4-5 minutes on each side.  I lightly seasoned with garlic salt and pepper. Slice and then drizzle spicy yakitori over slices.

For the salad you’ll need the following:

3-4 ounces of arugula

(1) 5 ounce bag of baby kale, baby chard, and baby spinach mix

dried cranberries

candied walnuts

sliced apple

crumbled goat cheese

for the dressing you’ll need:

1/8 cup of balsamic vinegar

3/8 cup olive oil

garlic salt and pepper

Put all the dressing ingredients into a small, sealable container and shake well to combine (add garlic salt and pepper to desired taste). In a large bowl combine all the greens and drizzle dressing onto greens for desired amount and toss. Plate the salad and top with the dried cranberries, candied walnuts, sliced apple, and goat cheese. Place the sliced pork chops onto salad and drizzle spicy yakitori onto each slice, then serve. Very delicious and very easy!

Finished salad topped with grilled pork chop and spicy yakitori sauce

Finished salad topped with grilled pork chop and spicy yakitori sauce

Won Tons, a Great Appetizer!

 

Here’s one I made with my daughter last night. We had lots of fun rolling, and folding, the won ton wrappers! What you will need: a half pound of ground pork and a half pound of ground beef; one package of won ton wrappers (I believe there are 50 wrappers per package); one quarter cup of yakitori sauce; some wax paper; enough oil to submerge the won tons  (about 3-4 inches); some type of slotted or mesh scoop (to remove the won tons as they cook; paper towels for draining.

The process:

Mix beef and pork together well. Add yakitori sauce and mix in well. Place down a large sheet of wax paper. Take a won ton wrapper (flour side down) and place about a tablespoon of the meat/sauce mixture, in a ball, in one corner and tightly (but gently) roll towards opposite corner stopping just short. You will have a triangle shape just above what you have just rolled. Take the two ends of the roll and fold backwards, behind themselves. Use a little of the meat mixture to adhere the two flaps to each other. See photos for finished shape.

 

Folded won ton

Folded won ton

 

Rows of folded won tons

Rows of folded won tons

Repeat until all the wrappers, or meat mixture is used up. Heat oil until very hot, place as many won tons as is safe into oil for 2-3 minutes (until golden brown) and remove. Repeat process until all have been cooked. Enjoy alone or with soy sauce or see our “Poor Man’s Sweet and Sour” recipe for a dipping sauce idea. Enjoy!

Finished won tons ready to eat!

Finished won tons ready to eat!

Check out our latest review at Living Overland

Thanks for the great review! Hope to see some of your readers become new fans of the sauce. You can check out the review at

http://www.livingoverland.com/2013/09/review-obaachan-yakitori-sauce.html?m=1

Marinated Center Cut Pork Loin

We made a great center cut pork loin on the stove top today. Start out by marinating a two to two and a half pound center cut pork loin in 1/2 cup of Obaachan Sauce Company’s spicy yakitori sauce in a ziplock bag for two days. I turned the baggie once in the morning and again at night. In a dutch oven or similar heavy pot, heat two tablespoons of olive oil over high heat, place pork loin into pot and brown on all sides, about 5-6 minutes. Once browned, reduce heat to low and pour 1/2 cup of white cooking wine into pot with pork loin, cover, and let simmer for 50-60 minutes, turning  every 15-20 minutes. Check internal temperature, when around 150-160 degrees, remove from heat and place into heavy duty foil to rest for 10-15 minutes. During this time, make the sweet and sour sauce recipe. We used apricot-nectarine jam this time as I didn’t realize we were out of orange marmalade. It was very tasty! For those of you who don’t want to look up the sweet and sour recipe, it’s 1/4 cup of spicy (or original) yakitori sauce, 4 tablespoons of orange marmalade (or apricot-nectarine), one teaspoon white vinegar. Combine all three ingredients and heat until they just start to boil, then reduce down to simmer, and stir, for a few minutes and pour into a ramekin to cool. By now the meat should be ready to be sliced. After slicing, drizzle sweet and sour over meat and serve with your choice of rice or mashed potatoes, and a vegetable. Enjoy!

Ingredients list:

2-2.5 pound center cut pork loin

1/2 cup spicy yakitori sauce

1/2 cup white cooking wine

2 tablespoons olive oil

For sauce:

1/4 cup yakitori sauce

4 tablespoons orange marmalade

1 teaspoon white vinegar

PorkLoinSlicedCenterCutPorkLoin

 

Hey! We received a shout out in Orange Coast Magazine’s June issue.

Check us out in the June issue of Orange Coast magazine, on page 58. Thanks to Priscilla for taking notice of us and liking us enough to mention.

OC Mag article

Gaijin Pulled Pork submitted by Mike Hellboi Zilla, Japan

Here is a recipe just submitted from a fan in Japan, yes, Japan! He has ordered our sauces (several) via the website. Here is his recipe, verbatim.

 

One bottle of yakitori sauce, one bottle of root beer, cup of chopped green onion or chives, one bulb of garlic, minced or crushed, 1.5 to 2 pounds pork loin. Crock pot aka slow cooker. Cook first hour on high then reduce to low for about 7-10 hours. Wait….

Have hamburgur buns or kaiser rolls warm and ready with a selection of different spicy mustards. HEAAAAVEN!

Thanks Mike! We will have to try this one out. Anyone out there that beats us to making this, please post your thoughts, they will be appreciated by all.

Four Easy Sauce Recipes Revisited

Ahi Drizzle

Two tablespoons of Original Yakitori sauce to one teaspoon of wasabi. Great on seared ahi. Goes well with any type of sashimi or sushi too!

Asian Salad Dressing

Mix Original Yakitori sauce at  a one to one ratio with seasoned rice vinegar. This goes well with any asian themed salad, add grilled chicken, beef, or fish to your salad for protein. In addition to the above ingredients you can add some smooth peanut butter, and red pepper flakes to give the salad dressing a Thai style taste. For the recipe check out the Asian Slaw post on 9-13-13.

Poor Man’s Sweet and Sour

In a small sauce pan, combine 1/4 cup of Original Yakitori Sauce, 4 tablespoons of orange marmalade, and 1 teaspoon of white vinegar. For a kick use the spicy version of our yakitori sauce. Heat on medium heat until mixture starts to boil. Once mixture is boiling, stir constantly for about 5 minutes or until mixture starts to thicken. Remove from heat and let sit 5-10 minutes to cool. Use as a dipping sauce for egg rolls, chicken fingers, or won tons, you may use it as a glaze in the oven on chicken or pork, or as a drizzle on pulled pork sandwiches.

Spicy Wing Mixture

Mix one half cup of Spicy Yakitori sauce with two tablespoons (more, if you’d like it hotter) of chili garlic sauce. Use to coat your cooked chicken wings, bake in oven 10-15 minutes at 425 degrees until caramelized and remove, or you can coat cooked wings and eat as is. For a great recipe baking chicken wings see the post dated, 12/07/12.