Butabara (salt Or Tare) Recipe

Prep the pork

Pat the pork belly slices dry with paper towels. If the slices are thicker than 1/2 inch, trim to about 1/4–1/2 inch (6–12 mm) so they cook evenly.

Season for salt-style

For butabara served with salt: sprinkle both sides of each pork slice evenly with kosher salt (about 1 tsp total) and a light grind of black pepper if using. Let rest at room temperature for 10 minutes so the salt seasons the surface.

Prepare for tare-style

If serving with tare instead of dry salt, keep the pork unsalted before grilling; the sweet soy dipping sauce will provide flavor after grilling. Pat the meat dry so it sears and caramelizes well on the grill.

Make the tare: In a small saucepan combine soy sauce, mirin, sake, and sugar. Add the smashed ginger, smashed garlic clove and smashed white scallion. Bring to a gentle simmer over medium-low heat, stirring until the sugar dissolves. Simmer gently 3–5 minutes to concentrate flavors. Remove from heat and cool slightly, then strain out solids. Reserve in a small bowl for dipping; if desired, reduce further over low heat for a thicker glaze (watch carefully to avoid burning).

Heat the grill or pan

Preheat a grill, grill pan, or cast-iron skillet over medium-high heat until very hot. Lightly brush the cooking surface with the neutral oil to prevent sticking.

Grill the pork

Place pork belly slices on the hot surface in a single layer. Cook 2–4 minutes per side, depending on thickness, until well browned and crisped at edges and fat is rendered. Flip once using tongs. For charred edges, move briefly to a hotter spot or raise heat for the last 30–60 seconds per side.

Resting

Transfer cooked slices to a plate lined with paper towel for 1–2 minutes to drain excess fat and rest briefly.

Serve (Salt-style)

If serving with salt: arrange pork on a platter, sprinkle a final pinch of kosher salt to taste if desired, and serve immediately with lemon or lime wedge and a small dish of shichimi togarashi for sprinkling.

Serve (Tare-style)

If serving with tare: place pork on a platter and provide the warmed or room-temperature tare in a small dipping bowl. Offer shichimi togarashi on the side so diners can add heat. Optionally brush a little tare on the pork just after grilling and return to the heat for 15–30 seconds to caramelize (watch closely to avoid burning).

Notes on portions and safety

Ensure pork reaches a safe internal temperature (pork belly typically benefits from rendering rather than measuring; slices should be hot through and fat rendered). Serve immediately while hot and crisp.