Honey Pork Belly
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
2
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Calories
966 kcal
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Course
Main Course
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Cuisine
Japanese
Honey Pork Belly
Description
This recipe uses pork belly sliced into thin pieces that sear on high heat to develop a caramelized surface while rendering some fat. After browning, excess oil is wiped off and the pan is returned to medium heat to add a glaze made of honey, soy sauce, oyster sauce, and crushed garlic. Cooking at medium heat thickens the glaze slightly and coats the pork in a sweet-savory sheen without burning.
The garlic adds aromatic depth while the oyster sauce enriches the umami profile. The pork remains juicy inside due to its fat content, enhanced by the sticky glaze exterior. Serving with blanched spinach adds a fresh contrast and optional Japanese mayonnaise and chili pepper bring creaminess and spice.
This dish works well served as donburi (rice bowl) for a filling meal or alongside vegetables. Using a splatter screen helps manage oil splashes during searing, keeping the kitchen cleaner.
Ingredients
- ¾ lb pork belly
- neutral oil
For the Seasonings
- 2 Tbsp honey
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 2 cloves garlic
For Serving (optional)
- spinach
- mayonnaise you can make your own Japanese mayo, Japanese Kewpie
- Japanese chili pepper ichimi togarashi
Instructions
- Gather all the ingredients.
- Slice crosswise ¾ lb pork belly into pieces ¼ inch (6 mm) thick.
- Grate 2 cloves garlic (or you can use a garlic press).
- Heat neutral oil in a large frying pan. When the pan is hot, start cooking the pork belly slices on high heat.
- The oil might splatter, so you can use a splatter screen to avoid a mess in your kitchen.
- Flip over the slices when they are browned on one side and continue to cook. When the other side of the pork belly is nicely browned, turn off the heat.
- Use paper towels to wipe off the excess oil from the pan completely.
- Turn the heat back on to medium. Then, add the seasonings: 2 Tbsp honey, 2 Tbsp soy sauce, 1 Tbsp oyster sauce, and the crushed garlic.
- Cook over medium heat until the meat starts to have a nice glaze. Try not to burn the sauce.
To Serve
- Enjoy the juicy, flavorful meat with blanched spinach to balance out the palate. Our family’s favorite way to eat Honey Pork Belly is donburi style (rice bowl). Place the blanched spinach over a large bowl of hot steamed rice. Lay pieces of pork belly on top and drizzle with Japanese Kewpie mayonnaise and sprinkle ichimi togarashi (Japanese chili pepper) on top. The mayonnaise goes amazingly well with the salty-sweet sauce.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for 2 weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 966 kcal
% Daily Value*
| Calories | 966kcal | 48% |
| Carbohydrates | 17g | 6% |
| Protein | 22g | 44% |
| Fat | 91g | 140% |
| Saturated Fat | 33g | 165% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 42g | 210% |
| Cholesterol | 122mg | 41% |
| Sodium | 793mg | 33% |
| Potassium | 1283mg | 27% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 15958IU | 319% |
| Vitamin C | 49mg | 54% |
| Calcium | 184mg | 18% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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