Bincho Recipe

1. Prepare and Score

Pat the pork jowl dry with paper towels. If it is a single slab, cut into 1/2–3/4-inch slices. Lightly score the fat surface in a crosshatch pattern so the marinade and heat render evenly.

2. Make the Marinade

In a bowl, whisk together soy tare (or dark soy sauce), mirin, sake, brown sugar, grated ginger, minced garlic, gochujang (or doubanjiang), shichimi togarashi (or crushed red pepper), sesame oil, salt, and black pepper until the sugar dissolves and the paste is fully incorporated.

3. Marinate

Place the sliced jowl in a shallow dish or resealable bag and pour the marinade over it, turning to coat thoroughly. Press the slices flat so the marinade contacts both sides. Refrigerate for at least 2 hours, ideally overnight (8–12 hours) for best flavor penetration.

4. Bring to Room Temperature

Remove the marinated jowl from the refrigerator 30 minutes before cooking to take the chill off. Reserve the marinade.

5. Preheat Grill or Cast-Iron Pan

If using a grill, preheat to medium-high (about 425–475°F / 220–245°C). If using a cast-iron skillet or griddle, heat it over medium-high until almost smoking. Oil the grill grates or pan lightly with the neutral oil to prevent sticking.

6. Render and Sear

Place the jowl slices fat-side down first if there is a discernible fat cap. Cook without moving for 2–3 minutes until the fat renders and a deep brown crust forms. Flip and continue cooking 1.5–3 minutes more until the meat is caramelized and cooked through but still tender. Total cook time per side will vary with thickness; aim for an internal temperature of 145°F (63°C) for tender, slightly medium pork. Baste once or twice with reserved marinade during the last minute of cooking if desired, but avoid heavy basting early to prevent burning from the sugar.

7. Optional Charcoal / Binchotan Finish

If you have binchotan charcoal, place the cooked slices briefly (10–20 seconds per side) on a very hot grate over the charcoal or hold them over the charcoal in a grill basket to impart a subtle smoke. Do this quickly to avoid overcooking; you only want aroma and light char.

8. Transfer the cooked jowl to a plate and let rest for 3–4 minutes. Arrange the shredded cabbage or mizuna on the serving platter as a bed. Place slices of jowl on top.

9. Scatter sliced scallions, chopped cilantro (if using), and toasted sesame seeds over the meat. Add a light drizzle of chili oil for extra heat if desired and a squeeze of lemon or lime wedges for brightness.

10. Serve immediately with steamed rice, pickles, or as part of a grilled assortment. Leftovers keep refrigerated in an airtight container for up to 3 days and reheat gently in a skillet.