Get ready to fall in love with Japanese pork belly! Whether you’re craving quick weeknight dinners, impressive weekend feasts, or soul-warming comfort food, these recipes transform simple pork belly into extraordinary meals. From sizzling yakitori to melt-in-your-mouth braised dishes, we’ve gathered 18 mouthwatering creations that will become instant favorites in your kitchen. Let’s dive into these irresistible flavors!
Braised Japanese Pork Belly with Soy and Ginger
Kind of craving something that just melts in your mouth? This braised pork belly is your answer. It’s got that perfect balance of savory and sweet, with ginger adding a little kick that makes it anything but boring.
Ingredients
For the pork:
– 2 lbs pork belly, cut into 1-inch cubes
– 1 tbsp vegetable oil
For the braising liquid:
– 1 cup soy sauce
– 1/2 cup mirin
– 1/4 cup brown sugar
– 3 cloves garlic, minced
– 2-inch piece fresh ginger, sliced into thin coins
– 2 cups water
Instructions
1. Pat the pork belly cubes completely dry with paper towels.
2. Heat 1 tbsp vegetable oil in a large Dutch oven over medium-high heat until it shimmers.
3. Sear the pork belly cubes in a single layer for 3-4 minutes per side until deeply browned.
4. Remove the pork from the pot and set aside on a plate.
5. Pour off all but 1 tbsp of the rendered fat from the pot.
6. Add the minced garlic and ginger slices to the pot, cooking for 1 minute until fragrant.
7. Pour in 1 cup soy sauce, 1/2 cup mirin, and 1/4 cup brown sugar, stirring to combine.
8. Return the seared pork belly to the pot, arranging it in a single layer.
9. Add 2 cups water until the pork is just barely submerged.
10. Bring the liquid to a gentle simmer over medium heat.
11. Reduce heat to low, cover the pot, and maintain a bare simmer for 2 hours.
12. Remove the lid and continue simmering uncovered for 30 minutes to reduce the sauce.
13. Check for doneness – the pork should tear apart easily with a fork.
14. Skim off any excess fat from the surface of the sauce with a spoon.
15. Serve the pork belly hot with the reduced braising liquid spooned over the top.
Heavenly tender doesn’t even begin to describe how this pork belly falls apart at the slightest touch. The soy-ginger sauce reduces to a glossy, sticky glaze that clings to every piece. Try it over steamed rice to soak up all that incredible sauce, or stuff it into bao buns with some quick-pickled vegetables for the ultimate handheld treat.
Grilled Miso-Glazed Pork Belly Skewers
Nothing beats that perfect combo of sweet, salty, and smoky, especially when it comes straight off the grill. You’re going to love these miso-glazed pork belly skewers—they’re surprisingly simple but deliver restaurant-level flavor. Let’s fire up the grill and get cooking!
Ingredients
- For the marinade:
- 1/4 cup white miso paste
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp brown sugar
- 1 tsp grated fresh ginger
- 1 garlic clove, minced
- For the skewers:
- 1.5 lbs pork belly, skin removed, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 tbsp toasted sesame seeds
- 2 scallions, thinly sliced
Instructions
- Soak 8-10 wooden skewers in water for 30 minutes to prevent burning.
- Whisk together white miso paste, soy sauce, mirin, brown sugar, grated ginger, and minced garlic in a medium bowl until smooth.
- Add pork belly cubes to the marinade, tossing to coat each piece thoroughly.
- Cover the bowl and refrigerate for at least 2 hours, or up to overnight for deeper flavor.
- Preheat your grill to medium-high heat, about 400°F.
- Thread 4-5 marinated pork belly cubes onto each soaked skewer, leaving small gaps between pieces.
- Brush the grill grates lightly with vegetable oil to prevent sticking.
- Place skewers on the preheated grill and cook for 5 minutes.
- Flip skewers using tongs and cook for another 5 minutes.
- Continue flipping and cooking for 10-12 more minutes, until pork reaches an internal temperature of 145°F and develops a caramelized crust.
- Transfer skewers to a clean platter and let rest for 3 minutes.
- Sprinkle with toasted sesame seeds and sliced scallions before serving.
Just imagine that first bite—the pork belly is incredibly tender with a sticky, glossy glaze that’s both savory and slightly sweet. The edges get beautifully charred and crisp from the grill, creating an amazing texture contrast. Serve these skewers over steamed rice with quick-pickled cucumbers for a complete meal that’ll have everyone asking for the recipe.
Slow-Cooked Pork Belly Kakuni
Very few dishes deliver that perfect melt-in-your-mouth texture quite like slow-cooked pork belly kakuni. You’ll love how the fat renders down into pure silkiness while the meat stays incredibly tender. It’s the kind of comfort food that makes your whole house smell amazing for hours.
Ingredients
For the pork belly:
- 2 pounds pork belly, skin removed
- 1 tablespoon vegetable oil
- 4 cups water
- 1/2 cup sake
- 1/4 cup soy sauce
- 3 tablespoons sugar
- 2-inch piece ginger, sliced
- 3 garlic cloves, smashed
For serving:
- 2 green onions, thinly sliced
- 2 cups cooked white rice
Instructions
- Cut the pork belly into 2-inch cubes.
- Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering.
- Sear pork belly cubes on all sides until golden brown, about 3 minutes per side.
- Pour in 4 cups water, making sure it covers the pork completely.
- Add 1/2 cup sake to the pot.
- Bring the mixture to a boil over high heat.
- Reduce heat to maintain a gentle simmer, cover the pot, and cook for 90 minutes.
- Remove the pork belly from the cooking liquid using a slotted spoon.
- Discard the cooking liquid and wipe the pot clean.
- Return the pork belly to the clean pot.
- Add 1/4 cup soy sauce directly over the pork.
- Sprinkle 3 tablespoons sugar evenly over the pork pieces.
- Add the sliced ginger and smashed garlic cloves to the pot.
- Pour in enough fresh water to just cover the pork, about 2 cups.
- Bring to a boil over high heat, then immediately reduce to the lowest possible simmer.
- Cover the pot and simmer for 2 hours, checking occasionally to ensure the liquid stays at a bare simmer.
- Remove the lid and increase heat to medium.
- Cook uncovered for 20-30 minutes until the sauce reduces and thickens slightly.
- Remove the ginger slices and garlic cloves from the pot.
- Transfer the pork belly to serving plates using a slotted spoon.
- Sprinkle sliced green onions over the pork.
- Serve immediately with 2 cups cooked white rice.
The pork should be so tender that it nearly falls apart when you touch it with chopsticks. That rich, savory-sweet sauce soaks beautifully into the fluffy white rice, creating the perfect bite every time. Try serving it over ramen noodles for a fun twist that makes amazing use of the incredible braising liquid.
Spicy Pork Belly Ramen with Soft-Boiled Egg
Picture this: it’s a chilly evening, and you’re craving something deeply comforting yet exciting. This spicy pork belly ramen delivers that perfect balance with rich, savory broth and tender meat. You’ll love how the soft-boiled egg adds a creamy finish to each slurp-worthy bite.
Ingredients
- For the pork belly:
- 1 lb pork belly, skin removed
- 1 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the broth:
- 6 cups chicken broth
- 2 tbsp soy sauce
- 1 tbsp chili garlic sauce
- 1 tsp grated fresh ginger
- For assembly:
- 4 packs instant ramen noodles (seasoning packets discarded)
- 4 large eggs
- 2 green onions, thinly sliced
Instructions
- Preheat your oven to 375°F.
- Pat the pork belly completely dry with paper towels.
- Rub the pork belly evenly with vegetable oil, salt, and black pepper.
- Place the pork belly on a baking sheet lined with foil.
- Roast the pork belly for 45 minutes until the internal temperature reaches 165°F.
- Remove the pork belly from the oven and let it rest for 10 minutes.
- Slice the pork belly into 1/2-inch thick pieces.
- Bring a medium pot of water to a rolling boil.
- Carefully lower the eggs into the boiling water.
- Boil the eggs for exactly 7 minutes.
- Immediately transfer the eggs to a bowl of ice water.
- Peel the eggs once they are cool enough to handle.
- Combine chicken broth, soy sauce, chili garlic sauce, and grated ginger in a large pot.
- Bring the broth mixture to a simmer over medium-high heat.
- Reduce the heat to low and let the broth simmer for 10 minutes.
- Cook the ramen noodles in the simmering broth for 3 minutes until tender.
- Divide the noodles and broth evenly among 4 bowls.
- Top each bowl with sliced pork belly, one soft-boiled egg, and green onions.
Dig into that silky egg yolk mingling with the spicy, umami-rich broth. The pork belly stays wonderfully crispy on the edges while absorbing the flavorful soup. For a fun twist, add a sprinkle of toasted sesame seeds or a drizzle of chili oil right before serving.
Pork Belly Donburi with Pickled Vegetables
There’s something magical about how crispy pork belly and tangy pickled veggies come together in a bowl. You get this incredible contrast of textures and flavors that just hits all the right notes. It’s the kind of meal that feels fancy but is actually pretty straightforward to make at home.
Ingredients
- For the pork belly:
- 1.5 lbs pork belly, skin scored
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the pickled vegetables:
- 1 cup rice vinegar
- 1/2 cup water
- 2 tbsp sugar
- 1 tsp salt
- 1 cup thinly sliced cucumber
- 1/2 cup thinly sliced radishes
- 1/4 cup thinly sliced red onion
- For assembly:
- 4 cups cooked white rice
- 2 tbsp chopped green onions
- 1 tbsp toasted sesame seeds
Instructions
- Preheat your oven to 400°F.
- Pat the pork belly completely dry with paper towels.
- Rub the pork belly all over with olive oil.
- Sprinkle salt and black pepper evenly over both sides of the pork belly.
- Place the pork belly skin-side up on a wire rack set over a baking sheet.
- Roast for 45 minutes at 400°F until the skin starts to bubble and crisp.
- Reduce oven temperature to 325°F.
- Continue roasting for another 60-75 minutes until the pork is tender when pierced with a fork.
- While the pork roasts, combine rice vinegar, water, sugar, and salt in a small saucepan.
- Heat the vinegar mixture over medium heat just until the sugar dissolves, about 2-3 minutes.
- Remove the saucepan from heat and let the brine cool for 5 minutes.
- Place sliced cucumber, radishes, and red onion in a medium bowl.
- Pour the warm brine over the vegetables, pressing them down to submerge completely.
- Let the vegetables pickle at room temperature for at least 30 minutes while the pork finishes cooking.
- Remove the pork belly from the oven and let it rest for 10 minutes before slicing.
- Slice the pork belly into 1/2-inch thick pieces against the grain.
- Divide cooked white rice evenly among four bowls.
- Arrange sliced pork belly over the rice in each bowl.
- Drain the pickled vegetables and scatter them over the pork.
- Sprinkle each bowl with chopped green onions and toasted sesame seeds.
Crunchy, tangy pickles cut through the rich pork belly beautifully, creating this addictive back-and-forth with every bite. Consider topping it with a soft-boiled egg for extra creaminess, or maybe some spicy mayo if you want a kick. Either way, you’ll love how the warm rice soaks up all those incredible juices from the pork.
Japanese-Style Pork Belly Tacos with Wasabi Mayo
Ready to shake up your taco Tuesday? These Japanese-style pork belly tacos combine crispy, savory pork with a spicy wasabi mayo that’ll make your taste buds dance. You get the best of both worlds in one seriously delicious handheld meal.
Ingredients
For the pork belly:
– 1.5 lbs pork belly, skin removed
– 1/4 cup soy sauce
– 2 tbsp mirin
– 1 tbsp brown sugar
– 1 tsp grated ginger
– 2 cloves garlic, minced
For the wasabi mayo:
– 1/2 cup mayonnaise
– 1 tbsp wasabi paste
– 1 tsp rice vinegar
– 1 tsp soy sauce
For assembly:
– 8 small corn tortillas
– 1 cup shredded cabbage
– 2 green onions, thinly sliced
– 1 tbsp sesame seeds
Instructions
1. Preheat your oven to 375°F.
2. Cut the pork belly into 1-inch thick strips.
3. Whisk together 1/4 cup soy sauce, 2 tbsp mirin, 1 tbsp brown sugar, 1 tsp grated ginger, and 2 minced garlic cloves in a bowl.
4. Place pork belly strips in the marinade, ensuring all pieces are coated.
5. Let the pork belly marinate for 20 minutes at room temperature.
6. Arrange the marinated pork belly on a baking sheet lined with parchment paper.
7. Bake for 35-40 minutes until the pork is crispy and reaches an internal temperature of 165°F.
8. While the pork cooks, combine 1/2 cup mayonnaise, 1 tbsp wasabi paste, 1 tsp rice vinegar, and 1 tsp soy sauce in a small bowl.
9. Whisk the wasabi mayo until smooth and creamy.
10. Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side.
11. Remove the pork belly from the oven and let it rest for 5 minutes.
12. Slice the pork belly into bite-sized pieces.
13. Spread 1 tablespoon of wasabi mayo on each warm tortilla.
14. Top each tortilla with 1/4 cup shredded cabbage.
15. Divide the sliced pork belly evenly among the tortillas.
16. Sprinkle with thinly sliced green onions and sesame seeds.
But the magic really happens when you take that first bite. The crispy pork belly gives way to tender meat, while the wasabi mayo adds a cool heat that cuts through the richness perfectly. Try serving these with pickled ginger on the side for an extra flavor boost that’ll make your tacos truly unforgettable.
Pork Belly Yakitori with Sweet Soy Glaze
Sometimes you just need that perfect combination of savory and sweet, and this pork belly yakitori really hits the spot. You get crispy-edged pork with a sticky soy glaze that’s absolutely addictive. It’s way easier to make than you might think, and perfect for your next grill night.
Ingredients
For the pork belly:
– 1.5 lbs pork belly, skin removed, cut into 1-inch cubes
– 1 tbsp vegetable oil
– 1/2 tsp kosher salt
For the sweet soy glaze:
– 1/2 cup soy sauce
– 1/4 cup mirin
– 2 tbsp brown sugar
– 1 tbsp honey
– 2 garlic cloves, minced
– 1 tsp grated fresh ginger
For serving:
– 2 scallions, thinly sliced
– 1 tbsp toasted sesame seeds
Instructions
1. Soak 8-10 bamboo skewers in water for at least 30 minutes to prevent burning.
2. Thread 4-5 pork belly cubes onto each skewer, leaving small gaps between pieces.
3. Brush skewers lightly with 1 tablespoon vegetable oil and sprinkle with 1/2 teaspoon kosher salt.
4. Preheat your grill to medium-high heat (about 400°F) or set oven to broil.
5. Combine 1/2 cup soy sauce, 1/4 cup mirin, 2 tablespoons brown sugar, 1 tablespoon honey, 2 minced garlic cloves, and 1 teaspoon grated ginger in a small saucepan.
6. Bring the sauce to a simmer over medium heat, then reduce heat to low and cook for 8-10 minutes until slightly thickened.
7. Place pork skewers on the hot grill and cook for 4-5 minutes until bottoms are browned and slightly charred.
8. Flip skewers and cook another 4-5 minutes until the other side is browned.
9. Brush skewers generously with the sweet soy glaze using a silicone brush.
10. Continue cooking for 2-3 minutes, flipping and glazing every minute until the pork is caramelized and reaches an internal temperature of 145°F.
11. Remove skewers from heat and let rest for 3 minutes before serving.
12. Sprinkle with 2 sliced scallions and 1 tablespoon toasted sesame seeds. Get ready for the most incredible texture contrast—crispy, caramelized edges give way to tender, juicy pork inside. The sweet-savory glaze creates this amazing sticky coating that pairs perfectly with the rich pork flavor. Try serving these over steamed rice with some quick-pickled cucumbers on the side for a complete meal that’ll have everyone asking for seconds.
Pork Belly Hot Pot with Napa Cabbage
Oh my goodness, you have to try this pork belly hot pot—it’s the ultimate cozy meal for chilly evenings. Picture tender pork belly and sweet napa cabbage simmering together in a rich, savory broth that just warms you right up. It’s surprisingly simple to make but tastes like something from your favorite restaurant.
Ingredients
For the broth base:
– 1.5 lbs pork belly, sliced into 1/4-inch thick pieces
– 8 cups chicken broth
– 1 tbsp soy sauce
– 1 tsp sesame oil
For the vegetables:
– 1 medium napa cabbage, chopped into 2-inch pieces
– 4 green onions, sliced (white and green parts separated)
Instructions
1. Arrange the pork belly slices in a single layer on a large plate and pat them completely dry with paper towels—this helps them brown nicely instead of steaming.
2. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat until a drop of water sizzles immediately upon contact.
3. Place half the pork belly slices in the hot pot in a single layer, making sure they aren’t crowded, and cook for 3-4 minutes until the bottoms are golden brown and crispy.
4. Flip each pork belly slice using tongs and cook for another 3-4 minutes until the second side is equally golden and crispy.
5. Transfer the cooked pork belly to a clean plate and repeat steps 3-4 with the remaining pork belly slices.
6. Pour the chicken broth into the same pot, scraping up any browned bits from the bottom with a wooden spoon—those little bits add incredible flavor to your broth.
7. Add the soy sauce and sesame oil to the broth and bring the mixture to a gentle boil over high heat.
8. Reduce the heat to medium-low to maintain a steady simmer, then add the chopped napa cabbage and the white parts of the green onions.
9. Cover the pot and simmer for 15 minutes until the cabbage becomes tender but still has a slight crunch.
10. Return all the cooked pork belly to the pot, including any accumulated juices, and simmer uncovered for 5 more minutes to let the flavors meld.
11. Stir in the green parts of the green onions and immediately remove the pot from the heat. Perfect timing means the green onions will stay bright and fresh rather than turning dull and overcooked.
Perfect for sharing straight from the pot, this dish gives you that wonderful contrast between the rich, melt-in-your-mouth pork belly and the slightly crisp cabbage. The broth becomes incredibly flavorful after soaking up all the pork goodness, making it ideal for pouring over rice or sopping up with crusty bread.
Caramelized Pork Belly with Sake Reduction
Haven’t you been craving something that’s both comforting and a little fancy? This caramelized pork belly with sake reduction hits all the right notes—it’s sweet, savory, and melt-in-your-mouth tender. You’re going to love how the rich pork pairs with that glossy, umami-packed sauce.
Ingredients
For the pork belly:
- 1.5 lbs pork belly, skin removed, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1/4 cup granulated sugar
- 1/4 cup water
For the sake reduction:
- 1 cup sake
- 1/4 cup soy sauce
- 2 tbsp mirin
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
Instructions
- Pat the pork belly cubes completely dry with paper towels.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering.
- Add pork belly cubes in a single layer, working in batches if needed.
- Sear for 3-4 minutes per side until golden brown on all surfaces.
- Transfer seared pork to a plate and set aside.
- Reduce heat to medium and add granulated sugar to the same skillet.
- Cook sugar for 2-3 minutes, swirling pan occasionally, until it melts into an amber-colored caramel.
- Carefully add water to the caramel—it will bubble vigorously.
- Stir constantly until caramel dissolves into a smooth syrup.
- Return pork belly to the skillet, tossing to coat evenly with caramel.
- Add sake, soy sauce, mirin, rice vinegar, minced garlic, and grated ginger to the skillet.
- Bring mixture to a simmer, then reduce heat to low.
- Cover skillet and simmer for 45 minutes, stirring occasionally.
- Remove lid and increase heat to medium.
- Cook uncovered for 15-20 minutes, stirring frequently, until sauce thickens and coats the back of a spoon.
- Remove from heat when pork is fork-tender and sauce is glossy.
Velvety pork that practically dissolves on your tongue meets that sticky-sweet sake glaze in the most satisfying way. The caramelization creates this incredible depth that plays perfectly against the sharpness of ginger and garlic. Try serving it over steamed jasmine rice with some quick-pickled cucumbers on the side—the contrast is absolutely killer.
Pork Belly Okonomiyaki with Bonito Flakes
Did you ever think you could make Japanese street food right in your own kitchen? This pork belly okonomiyaki brings all the savory goodness of Osaka to your table with minimal fuss. You’ll love how the crispy pork belly plays against the fluffy pancake base.
Ingredients
For the Batter
- 1 cup all-purpose flour
- 2 large eggs
- 3/4 cup dashi stock
- 1/2 teaspoon baking powder
For the Filling & Toppings
- 8 ounces pork belly, thinly sliced
- 2 cups shredded cabbage
- 1/4 cup chopped green onions
- 1/4 cup okonomiyaki sauce
- 2 tablespoons Japanese mayonnaise
- 1/4 cup bonito flakes
Instructions
- Whisk together 1 cup all-purpose flour, 2 large eggs, 3/4 cup dashi stock, and 1/2 teaspoon baking powder in a large bowl until smooth.
- Fold 2 cups shredded cabbage and 1/4 cup chopped green onions into the batter until evenly distributed.
- Heat a large non-stick skillet over medium heat and arrange 8 ounces thinly sliced pork belly in a single layer.
- Cook pork belly for 3-4 minutes per side until crispy and browned, then remove from skillet and set aside.
- Pour the batter mixture into the same skillet, spreading it into an even 1-inch thick circle.
- Arrange the cooked pork belly slices evenly over the top of the batter.
- Cover the skillet and cook for 6-8 minutes until the bottom is golden brown and edges look set.
- Carefully flip the okonomiyaki using two spatulas and cook uncovered for another 5-6 minutes until cooked through.
- Transfer to a plate and drizzle with 1/4 cup okonomiyaki sauce in a zigzag pattern.
- Squeeze 2 tablespoons Japanese mayonnaise over the top in a crisscross pattern.
- Sprinkle 1/4 cup bonito flakes generously over the entire surface while still hot.
Keep in mind those bonito flakes will dance and curl from the heat, adding movement to your beautiful creation. The final texture gives you a crispy pork belly top, fluffy interior, and that signature umami punch from the sauces. Try serving it straight from the skillet for maximum crispness, or slice it pizza-style for sharing at your next game night.
Pork Belly Udon Soup with Scallions
Hearty comfort food doesn’t get much better than this. You’ve got rich pork belly, chewy udon noodles, and a savory broth that just hits the spot on chilly days. It’s the kind of meal that feels like a warm hug from the inside out.
Ingredients
- For the pork belly:
- 1 lb pork belly, skin removed, cut into 1-inch pieces
- 1 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- For the broth:
- 6 cups chicken broth
- 2 tbsp miso paste
- 1 tbsp grated fresh ginger
- 2 cloves garlic, minced
- For serving:
- 12 oz fresh udon noodles
- 4 scallions, thinly sliced
- 2 soft-boiled eggs, halved
Instructions
- Heat vegetable oil in a large pot over medium-high heat until shimmering.
- Add pork belly pieces in a single layer, cooking for 4-5 minutes until browned on all sides. Tip: Don’t overcrowd the pot—work in batches if needed for even browning.
- Reduce heat to medium and add soy sauce and brown sugar to the pot.
- Stir constantly for 2 minutes until pork is coated and sauce thickens slightly.
- Pour in chicken broth, scraping any browned bits from the bottom of the pot.
- Whisk in miso paste until completely dissolved.
- Add grated ginger and minced garlic to the broth.
- Bring to a simmer, then reduce heat to low and cook uncovered for 45 minutes. Tip: Skim off any foam that rises to the surface for a clearer broth.
- While broth simmers, cook udon noodles according to package directions until tender.
- Drain noodles and divide among 4 bowls.
- Ladle hot broth and pork belly over noodles.
- Top each bowl with sliced scallions and a soft-boiled egg half. Tip: For perfect soft-boiled eggs, cook for 6-7 minutes in boiling water, then transfer to ice water.
What makes this dish special is how the rich pork belly melts in your mouth while the chewy udon noodles provide the perfect texture contrast. The savory miso broth ties everything together beautifully, and you can even add a sprinkle of chili flakes if you want some heat. Try serving it with extra scallions on the side for those who love that fresh crunch.
Pork Belly Sushi Rolls with Spicy Mayo
Who says sushi has to be all about raw fish? You’re about to discover the ultimate comfort food mashup that combines crispy pork belly with classic sushi roll vibes. This pork belly sushi roll with spicy mayo is surprisingly easy to make at home and delivers that perfect salty-savory-spicy combo we all crave.
Ingredients
For the pork belly:
– 1 lb pork belly, skin removed
– 1 tbsp vegetable oil
– 1 tsp salt
– ½ tsp black pepper
For the sushi rice:
– 1 cup sushi rice
– 1¼ cups water
– 2 tbsp rice vinegar
– 1 tbsp sugar
– ½ tsp salt
For assembly:
– 4 sheets nori (seaweed)
– 1 cucumber, julienned
– 1 avocado, sliced
– 2 tbsp toasted sesame seeds
For the spicy mayo:
– ½ cup mayonnaise
– 2 tbsp sriracha
– 1 tsp soy sauce
– 1 tsp lime juice
Instructions
1. Preheat your oven to 400°F.
2. Pat the pork belly completely dry with paper towels.
3. Rub the pork belly with vegetable oil, then season with salt and pepper.
4. Place the pork belly on a baking sheet and roast for 45 minutes.
5. Flip the pork belly and roast for another 15 minutes until crispy and golden brown.
6. Remove the pork belly from the oven and let it rest for 10 minutes.
7. While the pork rests, rinse the sushi rice under cold water until the water runs clear.
8. Combine the rice and water in a saucepan and bring to a boil.
9. Reduce heat to low, cover, and simmer for 15 minutes.
10. Remove the rice from heat and let it stand, covered, for 10 minutes.
11. Mix rice vinegar, sugar, and salt in a small bowl until dissolved.
12. Gently fold the vinegar mixture into the cooked rice using a cutting motion.
13. Let the rice cool to room temperature, about 20 minutes.
14. Slice the rested pork belly into ¼-inch thick strips.
15. Lay a bamboo sushi mat on your work surface and place one nori sheet on top.
16. Spread ¾ cup of rice evenly over the nori, leaving a 1-inch border at the top.
17. Arrange pork belly strips, cucumber, and avocado horizontally across the rice.
18. Sprinkle with ½ tablespoon of sesame seeds.
19. Lift the bottom edge of the mat and roll tightly away from you, pressing firmly.
20. Use the mat to shape the roll into a tight cylinder.
21. Repeat with remaining ingredients to make 4 rolls.
22. Whisk together mayonnaise, sriracha, soy sauce, and lime juice in a small bowl.
23. Slice each roll into 8 pieces using a sharp knife dipped in water.
24. Arrange the sushi pieces on a serving plate.
25. Drizzle the spicy mayo over the sushi rolls.
But the real magic happens when you take that first bite. The crispy pork belly adds this incredible crunch against the soft rice, while the spicy mayo brings just enough heat to balance the richness. Try serving these with pickled ginger and wasabi for that authentic sushi experience, or get creative by adding them to a poke bowl for the ultimate fusion meal.
Pork Belly Fried Rice with Shishito Peppers
Mmm, you know those nights when you want something truly satisfying but don’t want to spend hours in the kitchen? This pork belly fried rice with shishito peppers hits that perfect spot between impressive and totally doable on a busy weeknight.
Ingredients
For the pork belly:
– 1 lb pork belly, cut into ½-inch cubes
– 1 tbsp vegetable oil
– ½ tsp salt
For the rice and vegetables:
– 3 cups cooked white rice, chilled overnight
– 8 oz shishito peppers
– 4 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 3 green onions, sliced
For the sauce:
– 3 tbsp soy sauce
– 1 tbsp oyster sauce
– 1 tsp sesame oil
– ½ tsp white pepper
Instructions
1. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
2. Add pork belly cubes in a single layer and cook for 8-10 minutes, turning occasionally, until golden brown and crispy.
3. Remove pork belly with a slotted spoon, leaving about 1 tablespoon of rendered fat in the pan.
4. Add shishito peppers to the hot fat and cook for 3-4 minutes, blistering them on all sides until lightly charred.
5. Remove peppers from pan and set aside with the pork belly.
6. Add minced garlic and grated ginger to the pan and cook for 30 seconds until fragrant.
7. Break up chilled rice with your hands before adding it to the pan, spreading it in an even layer.
8. Let rice cook undisturbed for 2 minutes to develop a slight crust on the bottom.
9. Push rice to one side and pour soy sauce, oyster sauce, sesame oil, and white pepper directly onto the hot surface of the pan.
10. Stir sauce briefly until bubbly, then mix thoroughly with the rice.
11. Return pork belly and shishito peppers to the pan, tossing to combine everything evenly.
12. Cook for another 2 minutes, stirring constantly, until everything is heated through.
13. Remove from heat and stir in sliced green onions.
Now that your kitchen smells incredible, you’ll love how the crispy pork belly contrasts with the tender rice and blistered peppers. The shishito peppers add just enough mild heat without overwhelming the dish, making this fried rice feel restaurant-worthy. Try topping it with a fried egg for the ultimate comfort meal.
Pork Belly Bao Buns with Pickled Radish
Wondering how to make those incredible pork belly bao buns you’ve seen all over food blogs? You’re in luck—this recipe breaks down everything from the tender steamed buns to that sweet-savory pork and tangy pickled radish. Trust me, once you try these, you’ll want to make them every weekend.
Ingredients
For the pickled radish:
– 1 cup rice vinegar
– 1/2 cup granulated sugar
– 1 tsp salt
– 2 large radishes, thinly sliced
For the pork belly:
– 1.5 lbs pork belly, skin removed
– 2 tbsp soy sauce
– 1 tbsp brown sugar
– 1 tsp five-spice powder
– 1/2 tsp black pepper
For the bao buns:
– 2 cups all-purpose flour
– 1 tsp instant yeast
– 1 tbsp granulated sugar
– 3/4 cup warm water (110°F)
– 1 tbsp vegetable oil
– 1/2 tsp baking powder
For serving:
– 2 tbsp hoisin sauce
– 1/4 cup fresh cilantro leaves
– 1 tbsp toasted sesame seeds
Instructions
1. Combine 1 cup rice vinegar, 1/2 cup granulated sugar, and 1 tsp salt in a small saucepan over medium heat.
2. Stir the mixture constantly until the sugar and salt completely dissolve, about 2 minutes.
3. Remove the saucepan from heat and pour the liquid over 2 thinly sliced radishes in a heatproof bowl.
4. Let the radishes pickle at room temperature for at least 30 minutes while you prepare other components.
5. Pat 1.5 lbs pork belly completely dry with paper towels.
6. Rub the pork belly evenly with 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tsp five-spice powder, and 1/2 tsp black pepper.
7. Place the seasoned pork belly on a wire rack set over a baking sheet.
8. Roast the pork belly at 375°F for 45 minutes until the exterior is caramelized and crispy.
9. Let the pork belly rest for 10 minutes before slicing into 1/4-inch thick pieces.
10. Combine 2 cups all-purpose flour, 1 tsp instant yeast, and 1 tbsp granulated sugar in a large mixing bowl.
11. Gradually add 3/4 cup warm water (110°F) while stirring with a wooden spoon until a shaggy dough forms.
12. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
13. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled in size.
14. Punch down the risen dough and knead in 1/2 tsp baking powder until fully incorporated.
15. Divide the dough into 8 equal portions and roll each into a 4-inch oval shape.
16. Fold each oval in half and place on individual parchment squares.
17. Steam the buns in a bamboo steamer over boiling water for 12 minutes until puffed and cooked through.
18. Spread 2 tbsp hoisin sauce evenly inside the steamed bao buns.
19. Layer sliced pork belly, pickled radish, 1/4 cup cilantro leaves, and 1 tbsp sesame seeds into each bun.
Zero in on that perfect bite where the pillowy soft bao meets the crispy pork and bright pickled radish. The hoisin adds that signature sweet depth while the cilantro keeps everything fresh. Try serving these with an ice-cold lager or turning them into sliders for your next game day spread.
Pork Belly Teriyaki with Pineapple Salsa
Who knew that sweet, savory, and a little bit of tropical flair could come together so perfectly? You’re going to love how the rich, caramelized pork belly pairs with the bright, fresh pineapple salsa. It’s the kind of meal that feels fancy but is surprisingly straightforward to pull off.
Ingredients
- For the Pork Belly:
- 1.5 lbs pork belly, skin scored
- 1 tbsp vegetable oil
- 1 tsp salt
- For the Teriyaki Glaze:
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp mirin
- 1 tbsp grated fresh ginger
- 2 cloves garlic, minced
- For the Pineapple Salsa:
- 2 cups fresh pineapple, diced into 1/2-inch pieces
- 1/4 cup red onion, finely diced
- 1/4 cup cilantro, chopped
- 1 jalapeño, seeds removed and finely diced
- 2 tbsp lime juice
Instructions
- Preheat your oven to 400°F.
- Pat the pork belly completely dry with paper towels.
- Rub the vegetable oil and salt all over the pork belly, focusing on the scored skin.
- Place the pork belly skin-side up on a wire rack set inside a baking sheet.
- Roast for 45 minutes, or until the skin is golden and starting to puff.
- While the pork roasts, combine the soy sauce, brown sugar, mirin, ginger, and garlic in a small saucepan.
- Bring the sauce to a simmer over medium heat, stirring until the sugar dissolves.
- Reduce the heat to low and let the sauce simmer for 10 minutes until it thickens slightly. Tip: Don’t walk away—the sugar can burn quickly if the heat is too high.
- Remove the pork belly from the oven and brush half of the teriyaki glaze evenly over the meat.
- Reduce the oven temperature to 350°F.
- Return the pork to the oven and roast for another 20 minutes.
- Brush the pork with the remaining glaze and roast for a final 10 minutes.
- While the pork finishes cooking, combine the diced pineapple, red onion, cilantro, jalapeño, and lime juice in a medium bowl. Tip: Let the salsa sit for at least 10 minutes so the flavors can meld together.
- Remove the pork belly from the oven and let it rest on a cutting board for 10 minutes. Tip: Resting allows the juices to redistribute, making the meat more tender.
- Slice the pork belly into 1-inch thick pieces.
And just like that, you’ve got a dish with incredible contrasts. The pork belly is wonderfully crispy on the outside and meltingly tender inside, while the pineapple salsa adds a juicy, zesty kick that cuts through the richness. Try serving it over a bed of steamed rice with extra salsa spooned over the top for a complete meal that’s sure to impress.
Pork Belly Tempura with Ponzu Sauce
Mmm, you know that perfect crispy-yet-tender texture you dream about? This pork belly tempura delivers exactly that, with a tangy ponzu sauce that cuts through the richness beautifully. It’s surprisingly simple to make at home and will totally impress your friends.
Ingredients
For the pork belly:
- 1 lb pork belly, skin removed
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups vegetable oil for frying
For the tempura batter:
- 1 cup all-purpose flour
- 1 cup ice-cold water
- 1 large egg
- 1/2 tsp baking soda
For the ponzu sauce:
- 1/4 cup soy sauce
- 2 tbsp fresh lemon juice
- 1 tbsp rice vinegar
- 1 tsp grated ginger
- 1 green onion, thinly sliced
Instructions
- Cut the pork belly into 1-inch thick slices.
- Season both sides of the pork belly with salt and black pepper.
- Heat vegetable oil in a heavy-bottomed pot to 350°F, using a deep-fry thermometer to monitor the temperature.
- Whisk together the all-purpose flour, ice-cold water, egg, and baking soda until just combined—the batter should be lumpy for maximum crispiness.
- Dip each pork belly slice completely into the tempura batter, letting excess drip off.
- Carefully lower battered pork belly into the hot oil using tongs, frying 3-4 pieces at a time to avoid crowding.
- Fry for 4-5 minutes until golden brown and crispy, flipping halfway through for even cooking.
- Remove the tempura from the oil and drain on a wire rack set over a baking sheet—this keeps them crispy instead of getting soggy on paper towels.
- Combine soy sauce, fresh lemon juice, rice vinegar, grated ginger, and sliced green onion in a small bowl to make the ponzu sauce.
- Serve the pork belly tempura immediately with the ponzu sauce for dipping.
Unbelievably crunchy on the outside while staying melt-in-your-mouth tender inside, this tempura pairs perfectly with the bright, citrusy ponzu. Try serving it over steamed rice with extra sauce drizzled on top, or slice it into bite-sized pieces for an impressive appetizer that disappears fast.
Pork Belly Stir-Fry with Garlic and Chili
Zesty doesn’t even begin to describe this pork belly stir-fry! You’re going to love how the rich, fatty pork gets crispy while soaking up all that garlic and chili flavor. It’s the kind of quick, satisfying meal that makes weeknight dinners feel special.
Ingredients
For the pork:
– 1 lb pork belly, sliced into ¼-inch thick pieces
– 1 tbsp vegetable oil
For the stir-fry:
– 6 cloves garlic, minced
– 2 red chilies, thinly sliced
– 1 tbsp soy sauce
– 1 tsp brown sugar
– ½ cup chopped scallions
Instructions
1. Heat a large skillet or wok over medium-high heat until a drop of water sizzles immediately.
2. Add 1 tablespoon vegetable oil and swirl to coat the pan evenly.
3. Place pork belly slices in a single layer, working in batches if needed to avoid crowding.
4. Cook pork for 4-5 minutes per side until golden brown and crispy around the edges.
5. Remove cooked pork from the pan and set aside on a paper towel-lined plate to drain excess grease.
6. Pour off all but 1 tablespoon of the rendered pork fat from the pan.
7. Add minced garlic and sliced chilies to the hot fat.
8. Stir constantly for 30-45 seconds until fragrant but not browned.
9. Return the cooked pork belly to the pan.
10. Add 1 tablespoon soy sauce and 1 teaspoon brown sugar.
11. Toss everything together for 1-2 minutes until the sauce coats the pork evenly.
12. Stir in ½ cup chopped scallions and cook for 30 seconds more.
Melt-in-your-mouth pork belly gets this incredible crispy-chewy texture that’s pure magic against the spicy garlic kick. The caramelized edges from the sugar and soy create these little flavor bombs in every bite. Try serving it over steamed rice to soak up all the delicious sauce, or wrap pieces in lettuce leaves for a fresh, crunchy contrast.
Pork Belly Rice Bowl with Soft-Cooked Egg
Ready for a dinner that feels like a warm hug? This pork belly rice bowl with a soft-cooked egg is pure comfort in a bowl. You get crispy pork, creamy egg yolk, and fluffy rice all in one perfect bite.
Ingredients
For the pork belly:
– 1 lb pork belly, skin removed, cut into 1-inch cubes
– 1 tbsp vegetable oil
– 1/2 tsp salt
– 1/4 tsp black pepper
For the sauce:
– 1/4 cup soy sauce
– 2 tbsp brown sugar
– 1 tbsp rice vinegar
– 2 cloves garlic, minced
– 1 tsp grated ginger
For assembly:
– 2 cups cooked white rice
– 2 large eggs
– 2 green onions, thinly sliced
– 1 tbsp toasted sesame seeds
Instructions
1. Pat the pork belly cubes completely dry with paper towels.
2. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Season pork belly with salt and pepper.
4. Arrange pork belly in a single layer in the hot skillet.
5. Cook pork belly for 8-10 minutes until the bottom is golden brown and crispy.
6. Flip each piece and cook for another 8-10 minutes until all sides are browned and crispy.
7. Tip: Don’t overcrowd the pan—work in batches if needed for even browning.
8. Transfer cooked pork belly to a plate lined with paper towels to drain excess grease.
9. Reduce skillet heat to medium-low.
10. Add soy sauce, brown sugar, rice vinegar, minced garlic, and grated ginger to the skillet.
11. Whisk the sauce constantly for 2-3 minutes until the sugar dissolves and the sauce thickens slightly.
12. Return the pork belly to the skillet and toss to coat evenly in the sauce.
13. Cook for 1 more minute until the pork is glazed.
14. Fill a small saucepan with 2 inches of water and bring to a boil over high heat.
15. Carefully lower eggs into the boiling water using a slotted spoon.
16. Boil eggs for exactly 6 minutes for soft-cooked yolks.
17. Tip: Set a timer—6 minutes gives you that perfect runny yolk.
18. Immediately transfer eggs to a bowl of ice water and let cool for 2 minutes.
19. Gently tap eggs on the counter and peel under running water.
20. Divide cooked rice between two bowls.
21. Top each bowl with glazed pork belly.
22. Cut peeled eggs in half lengthwise and place one egg on each bowl.
23. Sprinkle with sliced green onions and toasted sesame seeds.
24. Tip: The sesame seeds add nice crunch and nutty flavor.
Diving into this bowl is pure joy—the crispy pork gives way to tender fat, while the runny egg yolk creates a rich sauce that coats every grain of rice. Try adding some quick-pickled cucumbers on the side for a fresh crunch, or mix in some sriracha if you like a little heat. It’s the kind of meal that makes you want to lick the bowl clean.
Summary
Beyond their delicious appeal, these 18 Japanese pork belly recipes offer something special for every home cook and occasion. We hope you find inspiration to try one (or several!) of these flavorful dishes. Don’t forget to leave a comment sharing your favorite, and pin this article on Pinterest to save these recipes for your next culinary adventure!
