Japanese BBQ Pork Belly Recipe

Pork belly: A rich and fatty cut of meat that becomes tender and flavorful when grilled.

Soy sauce: A salty and savory sauce made from fermented soybeans, essential for the marinade.

Mirin: A sweet rice wine that adds a subtle sweetness and depth of flavor to the marinade.

Sake: A Japanese rice wine that enhances the umami of the dish.

Sugar: Adds sweetness to balance the savory elements of the marinade.

Garlic: Provides a pungent and aromatic flavor to the marinade.

Ginger: Adds a warm and spicy note to the marinade.

To achieve a perfectly caramelized exterior on your pork belly, ensure that the grill is preheated to medium-high heat before placing the meat on it. This high heat will help to sear the marinade onto the pork, creating a deliciously crispy texture. Additionally, avoid overcrowding the grill; give each piece of pork belly enough space to cook evenly and develop a nice char.

• pork belly - Substitute with pork shoulder: Pork shoulder has a similar fat content and texture, making it a good alternative for slow cooking and BBQ recipes.

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

• mirin - Substitute with rice vinegar and sugar: Combine 1 tablespoon rice vinegar with ½ tablespoon sugar to mimic the sweetness and acidity of mirin.

• sake - Substitute with dry sherry: Dry sherry has a similar flavor profile and can be used as a cooking wine in place of sake.

• sugar - Substitute with honey: Honey adds a similar sweetness and can enhance the caramelization process during cooking.

• garlic - Substitute with garlic powder: Use ¼ teaspoon garlic powder for each clove of garlic to maintain the garlic flavor in the dish.

• ginger - Substitute with ground ginger: Use ¼ teaspoon ground ginger for each teaspoon of grated ginger to provide a similar spicy and aromatic flavor.

• Allow the pork belly to cool completely before storing. This prevents condensation, which can make the meat soggy.
• Place the cooled pork belly slices in an airtight container or wrap them tightly in aluminum foil or plastic wrap. This helps to maintain their flavor and moisture.
• Store the pork belly in the refrigerator if you plan to consume it within 3-4 days. This ensures the meat stays fresh and safe to eat.
• For longer storage, place the wrapped pork belly slices in a freezer-safe bag or container. Label the container with the date to keep track of its freshness.
• When freezing, try to lay the pork belly slices flat in a single layer to prevent them from sticking together. This makes it easier to thaw only the amount you need.
• To reheat, thaw the pork belly in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture and flavor.
• Reheat the pork belly in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, you can reheat it in a skillet over medium heat for a few minutes on each side.
• Avoid microwaving the pork belly as it can make the meat rubbery and unevenly heated.
• Serve the reheated pork belly with fresh vegetables or your favorite sides to enhance the meal.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the pork belly slices on a baking sheet lined with aluminum foil.
  3. Cover the pork belly with another piece of foil to prevent drying out.
  4. Heat for about 10-15 minutes, or until the pork belly is warmed through.
  5. For a crispy finish, remove the top foil and broil for an additional 2-3 minutes.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or sesame oil to the pan.
  3. Place the pork belly slices in the skillet.
  4. Cook for 2-3 minutes on each side, or until heated through and slightly crispy.

• Microwave Method:

  1. Place the pork belly slices on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.
  4. If not fully heated, continue in 30-second increments until warm.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Arrange the pork belly slices in a single layer in the air fryer basket.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. For extra crispiness, increase the temperature to 400°F (200°C) for the last 2 minutes.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the pork belly slices in the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until heated through.
  4. This method helps retain moisture and tenderness.

• Mixing bowl: Use this to combine the soy sauce, mirin, sake, sugar, garlic, and ginger for the marinade.

• Grill: Preheat this to medium-high heat for cooking the pork belly slices.

• Tongs: Handy for flipping the pork belly slices on the grill to ensure even cooking.

• Basting brush: Use this to apply the remaining marinade to the pork belly during grilling for extra flavor.

• Measuring spoons: Essential for accurately measuring out the soy sauce, mirin, sake, and sugar.

• Knife: Needed for slicing the pork belly into ½ inch thick pieces.

• Cutting board: Provides a safe surface for slicing the pork belly.

• Grater: Useful for grating the ginger.

• Garlic press: Convenient for mincing the garlic cloves.

• Serving platter: Perfect for presenting the grilled pork belly slices once they are cooked.

Prepare the marinade ahead: Mix the soy sauce, mirin, sake, sugar, garlic, and ginger the night before to save time on the day of cooking.

Use a resealable bag: Marinate the pork belly in a resealable bag for even coating and easy cleanup.

Preheat the grill: Start preheating the grill while the pork is marinating to save time.

Batch grilling: Grill multiple slices of pork belly at once to reduce cooking time.

Serve with quick sides: Pair with simple sides like steamed rice or salad to keep the meal quick and easy.