Enjoy some Sukiyaki this week with the whole family!

Serves 4

Ingredients:
½ cup soy sauce
¼ cup Bellisari’s Saigon Street Sauce
1 cup soup stock
¼ cup mirin
1 pound thinly sliced beef meat
¼ cup sugar
2 medium onions, sliced
4 oz. yam noodles (shirataki)
1 cup sliced bamboo shoots
2 stalks celery, sliced
1 cup soaked, rinsed and sliced shiitakes
1 cube tofu, cut into 1-inch pieces
1 bunch green onions, cut into 2-inch lengths
2 leaves Napa cabbage, sliced
2 Tbsp. oil

Directions:
Mix soy sauce, Bellisari’s Saigon Street Sauce, stock, and mirin together in a bowl. Arrange meat and vegetables on a large platter.

Heat an electric skillet to 375°F.

Add oil to the skillet and heat. Brown the meat in the oil, adding sugar slowly. Move the meat to the corner of the skillet when well browned. Add other vegetables, keeping each separate. Add sauce and cover. Bring to a boil and cook for 2 minutes. Uncover and turn all ingredients while cooking 2 minutes more. Serve on small plates.

Eating vegetables doesn't have to be boring! Our spin on grilled eggplant will have you reaching for more.

Get ready for the big game with Bellisari's Grilled Pork Belly Skewers.
Serves 4

Ingredients:
1lb of skinless pork belly
1 clove of grated garlic
1 Tbsp. of grated ginger
1 Tbsp. of apple juice
1 ½ Tbsp. of soy sauce
½ jar Bellisari's Saigon Street Sauce
1 tsp. black pepper
1 Tbsp. of toasted sesame oil

Directions:
To make the grilled pork belly: Slice the pork belly into 2″ wide, and ½″ thick pieces. Marinate with grated garlic, grated ginger, apple juice, soy sauce, toasted sesame oil and black pepper for at least 2 hours.

Right before serving, preheat the top-broiler on high. Divide/make the pork belly into 4 skewers and place on a baking-rack, sitting over a parchment paper-lined baking-sheet. Grill until nicely browned/charred on the first side, flip the skewers and repeat. This will only take a few minutes. Before serving, brush with Bellisari's Saigon Street Sauce and sprinkle with sea salt.