Marinated Pork Belly Recipe
Make Marinated Pork Belly Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork & Marinade
Aromatics & Finish
For Serving (optional)
Method
Pork & Marinade
- 1
Prepare pork
Trim excess outer fat if you prefer (leave a good fat layer for flavor). Pat pork belly slices dry with paper towels. If slices are very thick, score the fat side lightly in a crosshatch pattern about 1/4 inch deep to help render fat and allow marinade penetration.
- 2
Make marinade
In a bowl or large measuring cup, whisk together soy sauce, mirin, brown sugar, honey, rice vinegar, sesame oil, minced garlic, grated ginger, gochujang (if using) and cracked black pepper until sugar mostly dissolves and mixture is homogenous.
- 3
Marinate pork
Place pork belly slices in a resealable plastic bag or shallow nonreactive dish. Pour marinade over pork ensuring each piece is coated. Press out excess air (if using a bag) and seal. Refrigerate for at least 2 hours, ideally 6–8 hours or up to 24 hours. Turn bag or flip pieces once halfway through for even marination.
Cook & Finish
- 4
Preheat and prepare pan or grill
Remove pork from refrigerator 20–30 minutes before cooking to come closer to room temperature. Choose a heavy skillet (cast iron) or a medium-high heat gas grill. Preheat skillet over medium-high heat and lightly oil the pan, or preheat grill to medium-high (about 400°F/200°C).
- 5
Sear and render
Remove pork from marinade, letting excess drip back into the bowl (reserve marinade). Place slices fat-side down first in the hot skillet or on the grill. Cook without moving 3–5 minutes until a deep golden-brown crust forms and fat begins to render. Flip and cook the other side 3–4 minutes. If pieces are thick, reduce heat to medium and continue cooking 4–6 more minutes, flipping once, until internal temperature reaches 145–160°F (63–71°C) depending on desired doneness and fat is softened. Total cook time will vary by thickness.
- 6
Option — finish with reserved marinade (sauce reduction)
While pork cooks, pour reserved marinade into a small saucepan and bring to a rolling boil for at least 2 minutes to fully cook raw juices (boil 3–4 minutes). Reduce heat and simmer 3–5 minutes until slightly thickened and glossy. During the last 30 seconds stir in honey or an extra 1/2 tbs brown sugar if you like a shinier glaze. Spoon or brush the reduced sauce over the cooked pork for more flavor.
- 7
Rest and slice
Transfer cooked pork to a cutting board and let rest 5 minutes to redistribute juices. Slice crosswise into bite-size pieces or strips as desired.
- 8
Garnish and serve
Thinly slice green onions and scatter over pork with toasted sesame seeds. Optionally squeeze lime or lemon over the meat. Serve with steamed rice, lettuce leaves for wraps, and kimchi or quick pickles on the side.