Japanese Spicy Pork Recipe

Pork belly: Thinly sliced for quick cooking and rich flavor.

Soy sauce: Adds a salty, umami taste to the marinade.

Mirin: A sweet rice wine that enhances the flavor profile.

Sake: Japanese rice wine that adds depth to the dish.

Sugar: Balances the savory and spicy elements.

Gochujang: Korean chili paste that provides a spicy kick.

Garlic: Minced for aromatic depth.

Sesame oil: Adds a nutty flavor and aroma.

Vegetable oil: Used for cooking the pork.

Green onions: Chopped for a fresh garnish.

When marinating the pork belly, make sure to massage the marinade into the meat thoroughly. This helps the flavors penetrate deeper, ensuring each slice is well-seasoned. Additionally, letting the pork marinate for a longer period, such as 30 minutes or even overnight in the refrigerator, can enhance the overall taste and tenderness.

• thinly sliced pork belly - Substitute with thinly sliced chicken thigh: Chicken thigh has a similar fat content and texture, making it a good alternative for achieving a similar mouthfeel and flavor.

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

• mirin - Substitute with dry sherry: Dry sherry can mimic the sweetness and acidity of mirin, making it a suitable replacement.

• sake - Substitute with dry white wine: Dry white wine can replicate the acidity and slight sweetness of sake.

• sugar - Substitute with honey: Honey can add a similar sweetness and a bit of depth to the dish.

• korean chili paste gochujang - Substitute with sriracha: Sriracha can provide a similar level of heat and a bit of sweetness, though the flavor profile will be slightly different.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlic flavor, though it won't have the same texture.

• sesame oil - Substitute with peanut oil: Peanut oil has a similar nutty flavor and high smoke point, making it a good alternative.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• chopped green onions - Substitute with chopped chives: Chives can provide a similar mild onion flavor and a bit of color.

• Allow the pork belly to cool completely before storing. This prevents condensation, which can make the meat soggy.
• Transfer the cooled pork into an airtight container. Make sure to use a container that seals well to maintain freshness.
• If you plan to consume the Japanese spicy pork within 3-4 days, store it in the refrigerator. Place the container on a middle shelf where the temperature is consistent.
• For longer storage, freeze the pork. Divide it into meal-sized portions and place each portion in a freezer-safe bag or container. Label each with the date to keep track of freshness.
• When ready to eat, thaw the pork in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.
• Reheat the pork in a skillet over medium heat until warmed through. You can add a splash of soy sauce or sesame oil to refresh the flavors.
• Avoid microwaving the pork as it can make the meat tough and dry. If you must use a microwave, cover the pork with a damp paper towel to retain moisture.
• Garnish with fresh green onions after reheating to add a burst of freshness and color to your dish.

• Microwave Method:

  1. Place the leftover Japanese spicy pork in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap to retain moisture.
  3. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for an additional 30 seconds if needed, until the pork is hot throughout.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the skillet.
  3. Add the leftover Japanese spicy pork to the skillet.
  4. Stir occasionally and cook for about 3-5 minutes, or until the pork is heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover Japanese spicy pork in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 10-15 minutes, or until the pork is thoroughly heated.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the leftover Japanese spicy pork in a heatproof dish and put it in the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until the pork is heated through.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the leftover Japanese spicy pork in the air fryer basket.
  3. Heat for about 3-5 minutes, shaking the basket halfway through to ensure even heating.

• Mixing bowl: A large bowl used to combine and marinate the ingredients.

• Skillet: A flat-bottomed pan used for cooking the marinated pork belly over medium-high heat.

• Spatula: A tool used to stir and flip the pork belly while it cooks in the skillet.

• Measuring spoons: Used to measure out the soy sauce, mirin, sake, sugar, gochujang, and sesame oil accurately.

• Knife: Used to mince the garlic and chop the green onions.

• Cutting board: A surface on which to mince the garlic and chop the green onions.

• Tongs: Useful for handling and turning the pork belly slices in the skillet.

• Serving plate: A plate to serve the cooked spicy pork, garnished with green onions.

Prepare the marinade ahead: Mix the soy sauce, mirin, sake, sugar, gochujang, garlic, and sesame oil the night before to save time.

Pre-slice the pork: Buy pre-sliced pork belly or ask your butcher to slice it thinly for you.

Use a hot skillet: Ensure the skillet is hot before adding the pork to reduce cooking time.

Chop green onions in advance: Prepare and store chopped green onions in the fridge to use as a quick garnish.

Batch cook: Double the recipe and freeze half for a quick meal later.