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Japanese style seared pork belly being picked up with a pair of chopsticks.
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Japanese Seared Pork Belly

This Japanese Seared Pork Belly recipe offers a delightful fusion of flavors, showcasing tender pork belly seared to perfection. Indulge in the savory goodness of this Japanese-inspired dish, perfect for satisfying your cravings for a unique and delicious meal.
Course Main Course, Side Dish
Cuisine Japanese
Keyword Japanese pork belly, seared pork belly
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 Pieces
Calories 492kcal

Ingredients

Pork Belly

  • 1 1/2 lb Pork Belly 1 inch thickness
  • 1/2 Cup Japanese Sake can substitute with dry sherry wine or Chinese cooking wine
  • 1 tsp Salt
  • 2 tbsp Cooking Oil neutral, no flavor or taste
  • 1/2 Inch Ginger
  • 2 Umeboshi
  • 1/8 tsp Toasted Sesame Seeds

Garlic Chips

  • 1 tsp Cooking Oil neutral, no flavor or taste
  • 2 Clove Garlic

Instructions

  • Gather all the ingredients.
    Ingredients for Japanese seared pork belly.
  • Fill a stove-top pot with enough water to fully submerge the pork belly. Bring it to a boil and then add the pork belly, sake, and salt. Reduce the heat to low, cover the pot, and let it cook for 40 minutes.
    Pork belly in a pot of water.
  • In a small frying pan over medium heat, add 1 teaspoon of neutral cooking oil and sliced garlic. Cook until browned on both sides, approximately 1-2 minutes. Then, transfer the garlic to a bowl. Note - no preheating of the oil is necessary.
    Garlic chip in a frying pan.
  • While waiting for the pork belly, cut ginger into julienne slices and set aside.
    Sliced ginger.
  • Mince umeboshi so it becomes nearly paste like and set aside.
    Chopped umeboshi.
  • After 40 minutes, remove pork belly from water, place on cutting board and cut into bite-size pieces that are about 1/2 in width. Discard the liquid.
    Sliced boiled pork belly.
  • Heat high-temperature neutral cooking oil in a frying pan over high heat. Once the oil is preheated, carefully place the pork belly, skin side down, into the oil.Sear for 1-2 minutes until a golden crust forms, without moving the meat. Then,flip and repeat the process on the other side. No need to sear the sides.
    Seared pork belly in a frying pan.
  • Once both sides are seared, transfer to a serving plate. On top of each pork belly, add in the following order, minced garlic, umeboshi, julienne ginger, and a sprinkle of toasted sesame seeds.
    Seared pork belly garnished with Japanese toppings.

Video

Nutrition

Calories: 492kcal | Carbohydrates: 1g | Protein: 8g | Fat: 49g | Saturated Fat: 17g | Cholesterol: 61mg | Sodium: 319mg | Potassium: 161mg | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg