Prime Beef Belly Recipe

Trim and score

Pat the beef belly dry with paper towels. If the fat cap is very thick, trim it to about 6–8 mm thickness. Lightly score the fat side in a crosshatch pattern with a sharp knife, cutting only into the fat, about 1 cm apart. This helps render fat and allows marinade to penetrate.

Make marinade

In a bowl combine minced garlic, grated ginger, soy sauce, mirin, light brown sugar, rice vinegar, neutral oil, 1 tablespoon kosher salt and 1 teaspoon freshly ground black pepper. Whisk until sugar largely dissolves.

Marinate

Place the beef in a shallow dish or resealable bag and pour the marinade over, rubbing it into the scores and all surfaces. Cover or seal and refrigerate for at least 4 hours, ideally overnight (8–12 hours) for best flavor. Remove from fridge 30–60 minutes before cooking to come toward room temperature.

Preheat oven and sear

Preheat oven to 150°C (300°F). Heat an ovenproof heavy skillet (cast iron preferred) over medium-high heat until hot. Add 1 tablespoon neutral oil. Season beef lightly with remaining 1 tablespoon kosher salt and 1 teaspoon black pepper on the exposed meat side. Place beef fat-side down and sear until the fat renders and is deep golden brown, 6–10 minutes, adjusting heat so fat renders steadily but does not burn. Flip and quickly sear the meat side for 1–2 minutes to color.

Slow-roast

Transfer skillet to the preheated oven (or move beef to a roasting pan fat-side up). Roast at 150°C (300°F) until the internal temperature reaches 62–65°C (144–149°F) for medium doneness, about 1.5–2 hours for a 1.2 kg piece. Check temperature with an instant-read thermometer in the thickest part. If you prefer more rendered fat and fall-apart texture, roast to 85°C (185°F) which may take 2.5–3 hours.

Rest

Remove beef from oven and transfer to a cutting board. Tent loosely with foil and rest for 15–20 minutes. Resting lets juices redistribute and carryover cooking raises the internal temp a few degrees.

Prepare garnish

While the beef rests, toss the sliced shallot and julienned scallions with toasted sesame oil and toasted sesame seeds in a small bowl. Add cilantro if using.

Slice the rested beef belly against the grain into 5–7 mm (¼–⅓ in) slices. Arrange slices on a warm platter, spoon any resting juices over the meat, then sprinkle the shallot-scallion mixture on top. Serve with lime wedges to squeeze over and accompany with steamed rice and pickles or kimchi if desired.