Grilled Pork Skewers (Yakitori-Style)

• 9g Tea&Grill BBQ green tea seasoning (infuses smoke and umami)
• 500g pork shoulder, cut into 1.5-inch cubes
• ¼ cup soy sauce
• 2 tbsp mirin
• 1 tbsp sake
• 1 tbsp honey
• 1 tsp grated ginger
• 1 clove garlic, minced
• 1 tsp sesame oil
• 1 tbsp neutral oil (for grilling)
• Optional garnish: Sliced scallions, toasted sesame seeds

1. Marinate (30 mins or overnight):
   • Whisk soy sauce, mirin, sake, honey, ginger, garlic, sesame oil, and green tea seasoning in a bowl.
   • Add pork cubes, coat evenly, and refrigerate (longer = deeper flavor).
2. Skewer & Prep:
   • Thread pork onto soaked bamboo or metal skewers, leaving small gaps.
   • Lightly brush with neutral oil to prevent sticking.
3. Grill:
   • Preheat grill to medium-high (200-230°C).
   • Grill skewers 3-4 minutes per side, basting with leftover marinade until caramelized and cooked through (internal temp: 71°C).
4. Finish:
   • Rest 2 minutes, then sprinkle with scallions and sesame seeds. Serve with steamed rice or pickled vegetables.

• The green tea seasoning adds a subtle smokiness that complements pork’s natural sweetness.
• For extra char, finish with a quick sear over direct high heat.
• Leftovers? Chop and toss into fried rice or noodle bowls for next-level flavor.