Buta-bara (豚バラ, pork belly skewers)

Pork belly makes people nervous because they see the fat first. Good. That fat is the point. Cut it too thick and it stays heavy, cut it too thin and it dries before it browns. Cut it into honest bite-sized pieces and the grill does what the grill is for: it renders the fat slowly, crisps the edges, and leaves the meat tender inside.

The first secret is spacing. Thread the pieces snugly enough to stand, but not packed tight like a little pork wall. Heat needs a path between the pieces, or the belly sweats instead of grilling. Salt goes on just before cooking, because it draws a little moisture to the surface and helps the fat take color. Simple, yes. Not careless.

In yakiton, pork skewers, we do not hide tired meat under sauce. Choose fresh pork belly with a clean smell, pale pink meat, and firm white fat. For shio, the salt version, that choice is everything. For tare, the soy-mirin glaze, the sauce should shine on the surface, not bury the pork. Nothing hidden. Honmono is usually quieter than people expect.