Mugifuji Pork Belly-Wrapped Tomato Kushiyaki with Black Sesame Garlic Sauce


  • 1-1/3 c Garlic, minced
  • 1/2 c Vegetable oil
  • 1/3 c Vegetable oil
  • 1/3 c Black sesame purée
  • 2 T Tamari
  • 6 Cherry tomatoes
  • 2 Limes, juiced
  • 6 slices Mugifuji pork belly, thinly sliced and halved vertically
  • 6 Bamboo skewers, soaked in water
  • Kosher salt and freshly ground black pepper to taste


Mash garlic into a paste using a mortar and pestle. Add to a sauté pan heated with oil and cook on low heat until dark brown. Remove from heat.

Purée Japanese black garlic until smooth and combine with garlic oil, black sesame purée and tamari; set sauce aside.

Toss tomatoes with lime juice; season with salt and pepper. Evenly wrap 2 pork belly slices around each tomato and thread on to skewers.

Grill on high heat for a few minutes until the pork belly is cooked. To plate, smear the sauce on a place and top with 3 skewers. Makes 2 servings. 

Chef Mina Newman, Sen Sakana, New York, New York, from Food Fanatics Magazine®