Japanese Style Seared Pork Belly

A juicy Japanese Style Seared Pork Belly recipe topped with a homemade fried garlic chip, umeboshi (Japanese pickled plum), and ginger.  A wonderful and unique bite of deliciousness you need to taste to believe!

This pork belly recipe is a popular one here on LCA and rightfully so.

Japanese style seared pork belly being picked up with a pair of chopsticks, top down shot.

The complimenting flavors of sliced pork belly topped with garlic chips, sliced ginger and umeboshi (pickled plum) really make every bite of this dish such a unique Japanese culinary experience.

Not to mention, it is so easy to make!

What is Japanese Style Seared Pork Belly?

Pork belly is first boiled until tender and sliced into bite size pieces.  Then it is seared in a cast iron pan to lock in all the flavor.  Each slice is then topped with a garlic chip, pickled plum (umeboshi), and julienne cut ginger.

Japanese style seared pork belly severed on top of Japanese shiso leaves topped with ginger, sesame seeds and Japanese umeboshi.

What is umeboshi and where can I buy it?

Umeboshi is Japanese pickled plum and they are sold in many Asian grocery stores.  They come in three different types, shiso, honey, and original.  All kinds will work for this recipe.

If you can’t find umeboshi, you can always purchase ume paste that comes in a tube instead.

How long should I boil pork belly?

Boiling pork belly with Japanese sake (used to eliminate gaminess) for 40 minutes uncovered over simmered low heat will yield the best result.  The result will be a tender piece of pork belly but not so tender, it’s falling apart.

Do you have any tips on making this Japanese Pork Belly recipe?

  • Use pork belly that’s sliced into 1-inch thickness.
  • Don’t over boil the pork belly or it can become very tough.
  • If you prefer, you can “fry” the garlic chips in the microwave by adding garlic and oil in a bowl and microwaving for 60-90 seconds.
  • Use a high temp oil such as sunflower, safflower, or peanut oil to sear.
  • For bolder flavor, use more umeboshi.

Japanese style seared pork belly being picked up with a pair of chopsticks, top down shot.

Do you have any other pork belly recipes I can try?

Now, let’s making this Japanese Style Seared Pork Belly recipe!

  • Prepping Time 10M
  • Cook Time 45M
  • Total Time 55M
  • Net Carb/Serv ~.5g
  • Servings 8-10 pieces

Ingredients

  • 1 1/2 lb Pork Belly (1 inch thickness)
  • 1/2 Cup Japanese Sake (can replace with dry sherry)
  • 1 tsp Salt
  • 1/2 Inch Ginger
  • 2 Umeboshi
  • 1 tsp Neutral Cooking Oil
  • 2 Clove Garlic
  • 2 tbsp High Temp Neutral Cooking Oil
  • 1/8 tsp Toasted Sesame Seeds

Directions

1) Gather all the ingredients.

Japanese Style Seared Pork Belly Recipe (1)

2) Fill stove top pot with enough water to completely submerge the entire pork belly.  Bring to boil.

3) Once boiling, add the pork belly, sake, and salt.  Bring heat down to low, cover and cook for 40 minutes.

Japanese Style Seared Pork Belly Recipe (30)

Japanese Style Seared Pork Belly Recipe (31)

4) While waiting for the pork belly, cut ginger into julienne slices and set aside.

Japanese Style Seared Pork Belly Recipe (7)

5) Mince umeboshi so it becomes nearly paste-like and set aside.

Japanese Style Seared Pork Belly Recipe (32)

6) Cut garlic into thin slices.  You will need around 8-10 slices.

Japanese Style Seared Pork Belly Recipe (10)

7) In a small fry pan, add 1 tsp of neutral cooking oil and sliced garlic on medium heat.  Cook until browned on both sides (about 2-3 minutes) and transfer to a holding bowl.

Japanese Style Seared Pork Belly Recipe (33)

8) After 40 minutes, remove pork belly from water, place on cutting board and cut into bite-size pieces that are about 1/2 in width.  You can discard the liquid.

Japanese Style Seared Pork Belly Recipe (20)

9) Pour high temp neutral cooking oil into a frying pan on high heat.  Once the oil is up to temp,  carefully place pork belly onto the frying pan, skin side down (cover to reduce oil splatter).  Sear for 1-2 minutes or until you get a nice golden crust.  When searing, do not move the meat.  Once the seared, flip on the other side and repeat (no need to crust the sides).

Japanese Style Seared Pork Belly Recipe (34)

10) Once both sides are seared, transfer to a serving plate.  On top of each pork belly, add in the following order, minced garlic, umeboshi, julienne ginger, and a sprinkle of Sesame Seeds.

Japanese Style Seared Pork Belly Recipe (35)

Japanese Style Seared Pork Belly Recipe (36)

Japanese Style Seared Pork Belly Recipe (19)

Hope you enjoy your Japanese Style Seared Pork Belly!

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More Recipes

Japanese style seared pork belly severed on top of Japanese shiso leaves topped with ginger, sesame seeds and Japanese umeboshi.

 

Japanese style seared pork belly being picked up with a pair of chopsticks, close up shot.

 

Japanese style seared pork belly being picked up with a pair of chopsticks, close up shot.

Japanese Style Seared Pork Belly

A juicy Japanese Style Seared Pork Belly recipe topped with a homemade fried garlic chip, umeboshi (Japanese pickled plum), and ginger. A wonderful and unique bite of deliciousness you need to taste to believe!
5 from 5 votes
Course: Main Course, Side Dish
Cuisine: Japanese
Keyword: pork belly recipe, Sliced pork belly recipe
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8 Pieces
Print Recipe
Calories: 492kcal

Ingredients

  • 1 1/2 lb Pork Belly 1 inch thickness
  • 1/2 Cup Japanese Sake can replace with dry sherry
  • 1 tsp Salt
  • 1/2 Inch Ginger
  • 2 Umeboshi
  • 1 tsp Neutral Cooking Oil
  • 2 Clove Garlic
  • 2 tbsp High Temp Neutral Cooking Oil
  • 1/8 tsp Toasted Sesame Seeds

Instructions

  • Gather all the ingredients.
  • Fill stove top pot with enough water to completely submerge the entire pork belly. Bring to boil.
  • Once boiling, add the pork belly, sake, and salt. Bring heat down to low, cover and cook for 40 minutes.
  • While waiting for the pork belly, cut ginger into julienne slices and set aside.
  • Mince umeboshi so it becomes nearly paste-like and set aside.
  • Cut garlic into thin slices. You will need around 8-10 slices.
  • In a small fry pan, add 1 tsp of neutral cooking oil and sliced garlic on medium heat. Cook until browned on both sides (about 2-3 minutes) and transfer to a holding bowl.
  • After 40 minutes, remove pork belly from water, place on cutting board and cut into bite-size pieces that are about 1/2 in width. You can discard the liquid.
  • Pour high temp neutral cooking oil into a frying pan on high heat. Once the oil is up to temp, carefully place pork belly onto the frying pan, skin side down (cover to reduce oil splatter). Sear for 1-2 minutes or until you get a nice golden crust. When searing, do not move the meat. Once the seared, flip on the other side and repeat (no need to crust the sides).
  • Once both sides are seared, transfer to a serving plate. On top of each pork belly, add in the following order, minced garlic, umeboshi, julienne ginger, and a sprinkle of Sesame Seeds.

Video

Nutrition

Calories: 492kcal | Carbohydrates: 1g | Protein: 8g | Fat: 49g | Saturated Fat: 17g | Cholesterol: 61mg | Sodium: 319mg | Potassium: 161mg | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
*Values Based Per Serving
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