Pork Belly Donuts Recipe

Trim and season

Pat the pork belly dry with paper towels. Cut into 1-inch thick rounds or rectangles that will fit comfortably inside your doughnut holes (about 6–8 pieces). Rub all sides with kosher salt and freshly ground black pepper, then brush lightly with soy sauce and mirin.

Sear

Heat a heavy skillet over medium-high heat and add 1–2 tablespoons of vegetable oil. When shimmering, add pork belly pieces and sear 2–3 minutes per side until deeply browned. Reduce heat if browning too quickly.

Braise

Lower heat to medium, add 1/4 cup water to the skillet, cover loosely, and simmer for 25–30 minutes until pork is tender and internal connective tissue has softened. Turn pieces once halfway through. If liquid evaporates, add a splash more water. Finish by removing lid and simmering briefly to reduce any remaining liquid and further caramelize edges. Let rest 5 minutes, then slice pork belly into 1/4-inch thick medallions suitable for filling.

Make dough

In a large bowl whisk together flour, instant yeast, sugar, and salt. In a separate small bowl combine warmed milk, warm water, softened butter, and beaten egg. Pour wet into dry and mix to form a soft dough. Knead by hand or with a dough hook for 6–8 minutes until smooth and elastic. The dough should be slightly tacky but not sticky; add a teaspoon of flour or water if needed.

First rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm spot until doubled, about 60–75 minutes.

Shape

Turn dough out onto a lightly floured surface and deflate gently. Roll to about 1/2-inch thickness. Use a 2.5–3-inch round cutter to cut discs; use a smaller cutter (1 inch) to cut a center hole to form donut shapes, or simply cut discs for filled sandwich-style buns. Re-roll scraps and cut additional pieces. Cover shaped dough and let rest 20–25 minutes for a short second rise.

Fry

Heat 2–3 inches of vegetable oil in a heavy pot to 350°F (175°C). If you don't have a thermometer, test with a small bit of dough — it should sizzle and brown slowly. Brush the surface of each doughnut lightly with neutral oil (this helps a golden crust form) then carefully lower doughnuts into oil (work in batches). Fry 1–1.5 minutes per side until golden and puffed. Remove to a cooling rack set over a sheet pan to drain and cool slightly.

Alternative: Steam or Bake

If you prefer not to fry, these can be steamed (10–12 minutes) or baked at 375°F (190°C) for 12–14 minutes until lightly golden; adjust texture expectations accordingly.

Mix sauce

Whisk together Kewpie mayonnaise, Sriracha, lime juice, and soy sauce until smooth. Taste and adjust heat or acidity as desired. Transfer to a squeeze bottle or small bowl for plating.

Quick pickle

Place thinly sliced red cabbage in a bowl. Whisk together rice vinegar, water, sugar, and kosher salt until dissolved. Pour over cabbage, toss to combine, and let sit at room temperature for at least 15 minutes (longer up to 2 hours improves flavor). Drain slightly before using.

Assemble donuts

If you cut doughnuts with a hole, split them horizontally. If you used filled discs, split one side to create a pocket. Spread a thin layer of Kewpie mayo sauce on the bottom half, place a pork belly medallion, top with a small handful of pickled cabbage, a drizzle of more mayo sauce, and a sprinkle of toasted sesame seeds and scallions. Finish with microgreens or cilantro and a light sprinkle of flaky sea salt.

Serve

Arrange pork belly donuts on a platter and serve warm. Provide extra Kewpie sauce and a small bowl of pickles on the side. These are best eaten within 30 minutes while the pork is warm and the doughnut is tender.