Roasted Pork Belly Recipe

Season and sear

Preheat oven to 160°C (320°F). Pat the pork belly dry with paper towels. Score the fat lightly in a crosshatch if any fat remains. Rub 2 tsp kosher salt and 1 tsp black pepper evenly over the pork. Heat 2 tbs neutral oil in a large ovenproof skillet over medium-high heat until shimmering. Sear the pork belly on all sides until deeply browned, about 3–4 minutes per side. Transfer skillet to oven.

Roast until tender

Roast at 160°C (320°F) for 1 hour 15 minutes to 1 hour 30 minutes, or until the pork is very tender when pierced with a skewer. If top is browning too quickly, tent with foil. Remove pork from oven and let rest 10 minutes. Reserve pan juices for glazing.

Make the sauce

While the pork roasts, combine 6 tbs mirin, 4 tbs soy sauce, 2 tbs sake, 1 tbs light brown sugar, 2 tsp grated ginger, 1 tsp minced garlic, and 1 tsp sesame oil in a small saucepan. Bring to a gentle simmer over medium heat, stirring so the sugar dissolves.

Thicken the glaze

Mix 1 tsp cornstarch with 1 tbs cold water until smooth. Stir the slurry into the simmering sauce and cook 1 minute until slightly thickened. Remove from heat and set aside. Taste and adjust: add a dash more soy if you want salt, or a bit more mirin for sweetness.

Glaze the pork

When the pork has rested 10 minutes, brush the ginger-mirin glaze over the cut or whole pork. For best presentation, slice the pork belly into 1 cm thick slices and arrange on a rimmed baking sheet; brush both sides with glaze. Optional: place under a hot broiler 1–2 minutes to caramelize the glaze, watching carefully to avoid burning. Transfer slices to a plate and reserve any extra glaze for serving.

Cook and chill noodles

Bring a large pot of water to a rolling boil. Add 300 g dried soba and cook according to package instructions (usually 4–5 minutes) until just al dente. Stir occasionally to prevent sticking. Drain noodles in a colander and immediately rinse thoroughly under cold running water for 1–2 minutes to stop cooking and remove surface starch. Transfer to a bowl of ice water or a large bowl with 1 L cold water to chill for 3–5 minutes, then drain well.

Dress the noodles

Toss the cooled, drained soba with 1 tsp rice vinegar, 1 tsp soy sauce, and 1 tsp neutral oil to season and keep them from sticking. Taste and adjust seasoning lightly — the pork and sauce are flavorful, so keep the noodle seasoning subtle.

Sauté mushrooms

Heat 1 tbs neutral oil in a skillet over medium-high heat. Add 200 g sliced shiitake mushrooms and 1 medium thinly sliced shallot. Sauté, stirring, until mushrooms release their liquid and begin to brown, 4–6 minutes.

Finish mushrooms

Add 1 tbs mirin and 1 tsp soy sauce to the pan and cook another 1–2 minutes until liquids reduce and mushrooms are glossy. Stir in the white parts of the scallions, then remove from heat and let cool slightly.

Plate chilled soba in shallow bowls or on a chilled platter in a nest. Arrange several slices of glazed roasted pork belly over the noodles.

Spoon sautéed shiitake and shallot mixture beside or over the noodles and pork. Drizzle any reserved ginger-mirin glaze over the pork and noodles for added flavor.

Garnish with thinly sliced scallion greens, toasted sesame seeds, pickled ginger (if using), and shiso leaves or cilantro. Serve with a lemon or yuzu wedge to squeeze lightly over the dish if desired.

Serve immediately: chilled noodles and warm pork create a contrast in temperature and texture. Provide extra glaze at the table.