Japanese Crispy Pork Belly Recipe

Pork belly: A fatty cut of meat that becomes tender and flavorful when cooked slowly.

Salt: Enhances the flavor of the pork and helps to draw out moisture for a crispy skin.

Black pepper: Adds a mild heat and depth of flavor to the pork.

Soy sauce: A salty, umami-rich condiment that adds depth and complexity to the dish.

Mirin: A sweet rice wine that balances the saltiness of the soy sauce and adds a subtle sweetness.

When scoring the pork belly skin, make sure to use a sharp knife and cut just deep enough to reach the fat layer without piercing the meat. This technique helps the seasonings penetrate better and allows the fat to render out, resulting in a crispy and flavorful skin.

• pork belly - Substitute with pork shoulder: Pork shoulder has a similar fat content and can achieve a comparable texture when cooked properly.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can be used in the same quantity to season the pork belly.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile but with a slightly different color.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• mirin - Substitute with sake and sugar: Combine sake and a small amount of sugar to mimic the sweetness and acidity of mirin.

• Allow the pork belly to cool completely before storing. This helps maintain its texture and flavor.
• Wrap the pork belly tightly in aluminum foil or plastic wrap to prevent it from drying out.
• Place the wrapped pork belly in an airtight container to ensure it stays fresh.
• Store the container in the refrigerator if you plan to consume the pork belly within 3-4 days.
• For longer storage, place the wrapped pork belly in a freezer-safe bag or container.
• Label the container with the date to keep track of its freshness.
• Freeze the pork belly for up to 2-3 months for optimal taste and texture.
• When ready to use, thaw the pork belly in the refrigerator overnight.
• Reheat the pork belly in the oven at 180°C (350°F) for about 10-15 minutes to regain its crispiness.
• Alternatively, reheat in a skillet over medium heat until the skin is crispy and the meat is heated through.

• Oven Method: Preheat your oven to 180°C (350°F). Place the leftover pork belly on a baking tray lined with parchment paper. Cover it loosely with aluminum foil to prevent it from drying out. Heat for about 15-20 minutes, then remove the foil and bake for an additional 5-10 minutes to re-crisp the skin.

• Air Fryer Method: Preheat your air fryer to 180°C (350°F). Place the pork belly pieces in the air fryer basket, making sure they are not overcrowded. Heat for 8-10 minutes, shaking the basket halfway through to ensure even crisping.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or vegetable oil. Place the pork belly slices skin-side down and cook for 3-5 minutes until the skin is crispy. Flip and heat the other side for an additional 2-3 minutes.

• Microwave Method: This method is not recommended for maintaining crispiness, but if you're in a hurry, place the pork belly on a microwave-safe plate. Cover with a microwave-safe lid or another plate to prevent splattering. Heat on medium power for 2-3 minutes, checking halfway through.

• Broiler Method: Preheat your broiler on high. Place the pork belly on a broiler-safe tray. Broil for 3-5 minutes, keeping a close eye to prevent burning, until the skin is crispy and the meat is heated through.

• Sous Vide Method: If you have a sous vide machine, set it to 60°C (140°F). Place the pork belly in a vacuum-sealed bag and immerse it in the water bath for about 45 minutes to an hour. Afterward, sear the skin in a hot skillet for 2-3 minutes to regain its crispiness.

• Oven: Used to bake the pork belly at the required temperature to ensure it cooks evenly and crisps up.

• Aluminum foil: Used to wrap the pork belly, helping to retain moisture during the initial baking phase.

• Baking tray: Provides a stable surface for the pork belly to bake on in the oven.

• Sharp knife: Essential for scoring the pork belly skin in a criss-cross pattern.

• Cutting board: A safe surface to place the pork belly while scoring and seasoning it.

• Measuring spoons: Used to measure out the salt, black pepper, soy sauce, and mirin accurately.

• Tongs: Useful for handling the hot pork belly when removing it from the oven.

• Resting rack: Allows the pork belly to rest and the juices to redistribute before slicing.

• Serving platter: A dish to present the sliced pork belly for serving.

Prepare ingredients in advance: Measure and mix salt, black pepper, soy sauce, and mirin the night before.

Use a sharp knife: Scoring the pork belly skin with a sharp knife ensures even cooking and saves time.

Preheat the oven: Start preheating your oven while you prepare the pork belly to save time.

Use a timer: Set a timer for each baking phase to avoid overcooking and to manage your time efficiently.

Rest before slicing: Allow the pork belly to rest for 10 minutes to make slicing easier and cleaner.