Grilled Pork Belly With Soy-Mirin Glaze Recipe

Name: Grilled Pork Belly With Soy-Mirin Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound skinless pork belly; 1 cup soy sauce; 1 cup mirin; Sea salt; white pepper; 1 cup beef stock; 2 dried shiitake mushrooms; 1/4 cup honey; 3 tablespoons Asian sesame oil; 1 tablespoon cornstarch dissolved in 2 tablespoons cold water; Vegetable oil for coating grill or pan; 1 small kabocha squash, seeded, in 1/2-inch thick slices with skin; 2 tablespoons chopped scallions; 2 tablespoons roasted, salted sesame seeds

Servings: persons

1 pound skinless pork belly
1 cup soy sauce
1 cup mirin
Sea salt
white pepper
1 cup beef stock
2 dried shiitake mushrooms
1/4 cup honey
3 tablespoons Asian sesame oil
1 tablespoon cornstarch dissolved in 2 tablespoons cold water
Vegetable oil for coating grill or pan
1 small kabocha squash, seeded, in 1/2-inch thick slices with skin
2 tablespoons chopped scallions
2 tablespoons roasted, salted sesame seeds

1
Cut pork belly into pieces about 3-inches square.
2
Thinly slice each piece into squares no more than 1/4-inch thick.
3
(Partly freezing the pork belly will make it easier to slice.)
4
Combine soy sauce, mirin, salt and pepper to taste in a bowl.
5
Place pork in the bowl, cover and refrigerate 30 minutes but preferably overnight.
6
In a small saucepan, bring stock to a simmer.
7
Add mushrooms, turn off heat and steep 30 minutes.
8
Strain out mushrooms, and save for other use.
9
Add honey and 1 tablespoon sesame oil to the stock.
10
Simmer 10 to 15 minutes, until reduced by half.
11
Whisk in cornstarch mixture and cook a few minutes longer, until thickened.
12
Remove from heat, transfer to a bowl, cover and refrigerate until ready to use.
13
Remove pork from refrigerator.
14
Heat a grill or grill pan and brush with vegetable oil.
15
Place pork slices on grill and cook, turning every 4 minutes or so, until well seared and caramelized at the edges, about 20 minutes total cooking time.
16
Add remaining sesame oil to the marinade, add the squash, set aside 5 minutes, then place on the grill, turning, until cooked through, about 15 minutes.
17
Arrange pork and squash on a platter.
18
Heat glaze and brush on pork and squash.
19
Sprinkle with scallions and sesame seeds and serve.

523

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound skinless pork belly, 1 cup soy sauce, 1 cup mirin, Sea salt, and more.

Yes, Grilled Pork Belly With Soy-Mirin Glaze falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Pork Belly With Soy-Mirin Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions