Pork Belly Recipe

Prepare marinade

In a medium bowl combine soy sauce, mirin, rice vinegar, brown sugar, sesame oil, minced garlic, minced ginger, black pepper, and gochujang (if using). Whisk until sugar dissolves and the mixture is uniform.

Marinate pork

Place the thin-sliced pork belly in a shallow dish or resealable bag. Pour the marinade over the pork, turning to coat every slice. Press out excess air (if using a bag) and refrigerate for 30 minutes to 2 hours. For best balance of flavor without losing tenderness, do not marinate more than 4 hours for thin slices to avoid overly salty meat.

Bring pork to room temp

Remove the marinated pork from the refrigerator 10–15 minutes before cooking so it loses chill; reserve marinade for basting if desired.

Heat pan

Place a large heavy skillet or cast-iron pan over medium-high heat and add neutral oil (about 1 teaspoon). Let the pan get hot until the oil shimmers.

Sear pork

Working in a single layer, add the pork belly slices in batches if necessary so they do not crowd. Sear 1.5–3 minutes per side depending on slice thickness, until edges are golden-brown and fat renders. Use tongs to flip. Spoon any rendered fat and reserved marinade (sparingly) over the slices to glaze during the last 30–60 seconds of cooking — do not pour large amounts of raw marinade into the pan, as it can scorch; instead reduce reserved marinade separately if you want a glaze.

Optional glaze (recommended)

If you want a glossy glaze, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat. Cook 2–4 minutes until slightly thickened and safe (boiled). Brush a thin layer of the reduced glaze onto cooked pork slices during the final 30 seconds in the pan or after plating.

Season and rest

Transfer cooked pork to a plate and let rest 2 minutes. Sprinkle coarse or flaky salt lightly to taste to balance sweetness and finish with a crack of black pepper if desired.

Arrange pork belly on a serving platter or individual plates. Scatter thinly sliced green onions and toasted sesame seeds over the top. Serve with lemon or lime wedges for acidity alongside steamed rice or lettuce leaves for wraps. Use rice for a bowl or lettuce for ssam-style wraps. Leftovers keep tightly covered in the refrigerator for up to 3 days.