Beef Belly Recipe

Pat and season

Remove thinly sliced beef belly from the refrigerator and pat dry with paper towels. Lay slices flat on a cutting board, then season both sides lightly and evenly with kosher salt, black pepper, and garlic powder. Let rest at room temperature while you prepare the butter sauce, about 10 minutes.

Mince garlic and combine liquids

Finely mince the garlic cloves. In a small bowl, combine soy sauce, mirin or sherry (if using), lemon juice or rice vinegar, and gochujang (if using). Set the mixture aside.

Make browned butter sauce

Heat a large skillet or cast-iron pan over medium heat. Add the neutral oil and 2 tablespoons of the butter. When the butter melts and foams, add the minced garlic and cook, stirring, for 30–45 seconds until fragrant but not browned. Add the reserved soy/mirin mixture and bring to a gentle simmer for 20–30 seconds to meld flavors. Add the remaining 2 tablespoons of butter and swirl the pan until the butter melts and begins to brown slightly (small nutty brown specks will appear) — about 1–2 minutes more. Remove pan from the heat and stir in toasted sesame oil and thinly sliced chives or green onions.

Sear in batches

Return the skillet to medium-high heat. When hot, add a single layer of the seasoned beef belly slices, taking care not to overcrowd the pan. Sear each side for 20–40 seconds until edges crisp and the fat renders; because the beef is thin, it will cook very quickly. Transfer cooked slices to a warm plate and tent with foil. Repeat with remaining beef, adding a teaspoon of oil to the pan between batches if needed.

Finish with butter sauce

After the last batch is cooked and resting, reduce heat to low and pour the browned butter sauce back into the skillet with any accumulated juices. Warm gently for 15–30 seconds, then add all cooked beef slices back to the pan and toss briefly to coat evenly in the sauce, about 20–30 seconds. Do not overcook — just warm and glaze.

Arrange the glazed beef belly on a serving platter or individual plates over microgreens or baby spinach if using. Spoon any remaining pan sauce over the top. Sprinkle with toasted sesame seeds and an additional pinch of thinly sliced chives or green onions. Serve immediately with steamed rice or lettuce leaves for wrapping.