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Ton Negima (Grilled Pork Belly and Scallion Skewers)

By Harris Salat and Tadashi Ono

5.0

(10)

Cuts of pork belly on skewers interspersed with scallions surrounded by bowls of pickled cucumbers sticky rice and tea.
Photo by Joseph De Leo, Food Styling by Judy Haubert

In some parts of Japan, yakiton (skewered, grilled pork) is even more popular than grilled chicken. The area of Tokyo where Tadashi grew up was chock-full of these spots. Yakiton joints grill every part of the pig, and we mean every part—cheek, jowl, brain, guts, some 20 different parts. Tadashi’s favorites back in the day included kashira (head), and nodo (throat), which is both crunchy and meaty. Assuming your local supermarket doesn’t carry nodo, we thought to share another kind of yakiton, the iconic and hugely popular ton negima, grilled pork belly and scallion.

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