This irresistibly tasty pork belly Yakiniku will have you reaching for extra rice—guaranteed.
It’s a no-marinate, quick-cook recipe that took numerous trials to perfect, finally achieving that authentic restaurant flavor.
It's so good, you'll find yourself finishing a whole portion with ease.
We also recommend serving it as a rice bowl for a hearty meal.
Be sure to make extra rice—you'll need it!
20 minutes
Hisae Sugiyama
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 8 oz thinly-sliced pork belly
- 1 tsp. sesame oil
- toasted white sesame seeds (to taste)
- chopped green onions, for topping (optional)
- A3/4 tbsp. soy sauce
- A1 tbsp. sugar
- A1 tbsp. sake (or dry white wine)
- A2 tsp. mirin
- A1 tbsp. gochujang (Korean chili paste)
- A1 tbsp. grated garlic (or garlic paste)
INSTRUCTIONS
- 1
Prep the pork.
Cut the pork belly slices into approximately 4-inch-long pieces (10 cm). In a small bowl, mix all A ingredients together to make the sauce (soy sauce, sugar, sake, mirin, gochujang, and garlic).
- 2
Cook the pork.
Heat sesame oil in a skillet over medium heat. Lay the pork slices in the pan and cook on both sides until browned and fully cooked.
- 3
Add the sauce.
Once the pork is cooked, lightly wipe away any excess fat from the pan. Pour in the sauce and stir-fry until it thickens slightly and coats the meat with a glossy glaze.
- 4
Serve.
Transfer to a plate and sprinkle with toasted sesame seeds. Garnish with chopped green onions if desired.
RecipeID
81
Tips & Notes
For added volume and freshness, serve the pork over lettuce leaves such as red leaf or green leaf lettuce. You can even wrap the meat and rice in the lettuce for a Korean BBQ-style bite!
MY RATING
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Awards 👑 Grand Prix – Nadia “Everyone’s Home-Cooking” Recipe Contest 👑 Grand Prix – Nadia Menu Recipe Contest 👑 Nadia Annual Menu Award 👑 Nadia Monthly MVP Award 👑 Nadia Monthly Best Video Award About Me I am a culinary expert, food coordinator, and registered dietitian. For many years, I worked for a major corporation, developing recipes, proposing menus, and creating products. My experience spans a wide range of fields—both in Japan and abroad—including restaurant dining, ready-to-eat meals, and vending food services. I have also created popular menu items that have become customer favorites. After becoming independent, I launched my own cooking school, Let’s Hisameshi!, while continuing to work as a food coordinator. I handle recipe development for numerous major food manufacturers, restaurants, and convenience store chains, and remain active across many areas of the food industry. Qualifications Registered Dietitian Food Coordinator Food Stylist Food Specialist Dietary Life Adviser Licensed Food Sanitation Manager Licensed Food Sanitation Inspector Food Education Nutrition Consultant"