Members recipe 
Fire & Grill · Japanese
Miso-Glazed Pork Belly and Chicken Skewers
A sweet and salty white miso glaze turns lacquered and slightly smoky as it caramelizes over the fire. Rich pork belly and juicy chicken thigh share the board, finished with a flurry of fresh chives and a few crystals of flaky salt.
Test kitchen note: Miso glaze burns quickly. Grill the skewers plain until nearly cooked, then brush on the glaze in the last few minutes only.
Method 5 steps
This recipe is for members
Join to unlock the full ingredient list, all 5 steps and every other members recipe in the library.
Already a member? Sign in
Pairs well with
Cook these next
Top rated in Fire & Grill
Favourites from this slice
Argentine Parrillada for a Crowd
The classic Buenos Aires grill platter arrives sizzling on a cast-iron tray, loaded with cross-cut short ribs, crisp ...
Mixed Kebab Platter with Lule Kebab on Lavash
This generous platter brings together juicy chicken, spiced pork and lamb chunks, a vegetable-studded skewer and a lo...
Members-only recipe
Low-Fire Beef Vacio, Parrilla Style
Vacio, the flap of beef from the flank, cooks slowly over gentle embers until its fat cap turns brittle and golden. I...
Members-only recipe
Iga Bakar Charred Beef Short Ribs with Sambal Merah
Meaty short ribs simmer in a spiced broth of lemongrass, galangal and sweet soy until the meat nearly slips off the b...
Members-only recipe