Berkshire Pork Belly (thin Cut) Recipe

Prepare pork and marinade

Pat the thin-cut Berkshire pork belly dry with paper towels. Trim any ragged edges but keep as much fat as possible for flavor. Place the pork slices in a wide shallow dish or a resealable plastic bag so they lie in a single layer or lightly overlapped.

In a bowl, whisk together soy sauce, mirin, rice vinegar, light brown sugar, minced garlic, minced ginger, sesame oil, gochujang or miso (if using), kosher salt, and black pepper until sugar is dissolved and the mixture is homogeneous.

Pour the marinade over the pork, turning pieces to coat thoroughly. If using a bag, press out excess air and seal. Marinate in the refrigerator for 30 minutes to 2 hours. Because the pork is thin, do not exceed 2 hours or the acid/salt will begin to cure the meat and change texture.

Bring to room temperature and preheat

Remove marinated pork from refrigerator 20 minutes before cooking to take the chill off. Meanwhile, heat a large heavy skillet or cast-iron pan over medium-high heat until hot (about 3–5 minutes). Add neutral oil and swirl to coat.

Working in batches to avoid crowding, lay the pork belly slices flat in the hot pan in a single layer. Do not move them for the first 1–2 minutes — this helps develop a deep golden sear. Cook each side 1.5–3 minutes depending on thickness until well browned and edges are crisp. Flip and sear the other side. Total cook time per slice will be about 3–5 minutes.

If excess marinade remains in the pan and begins to burn, remove pork and deglaze the pan: add 1–2 tablespoons water or mirin and scrape up browned bits, then return pork to the pan to coat and heat through for 15–30 seconds.

Optional: For extra render and crisp, place seared slices on a wire rack set over a baking sheet and finish in a 425°F (220°C) oven for 4–6 minutes. This step helps fully render fat without burning the exterior. (Skip if pork is already crisped to your liking.)

Transfer cooked pork belly to a serving platter. If desired, sprinkle with thinly sliced scallions and toasted sesame seeds. Lightly drizzle with a teaspoon of sherry or rice vinegar to brighten flavors, and serve with lime or lemon wedges on the side.

Serve immediately while hot and crispy. Recommended accompaniments: steamed rice, kimchi or quick pickled cucumber, and/or a small bowl of the reserved pan juices for dipping.