Seared Pork Belly Infused in Ginger Sake


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I always ate pork belly growing up.  It never occurred to me that it was a ‘unique’ dish until some kid in grade school asked me “You eat pork belly? Like pork stomach?”. In my head, I was thinking…isn’t bacon pork belly…strange how perception changes with perspective.  Just like how a couple of years ago, fat was looked at as unhealthy, however now with keto, it is looked at as a form of ENERGY!  I can now even get pork belly at Costco, which means more dishes based off of this underrated gem!

This dish would be labeled keto since the only carbs used would be Japanese Sake. However, since it is infused in the cooking process, I would say nearly none of it is transferred into the meat.

You will need Japanese cooking sake and umeboshi (Japanese sour pickled plums). Since umeboshi needs to be temperature controlled, Amazon isn’t viable…however, there is this ume paste on Amazon that is shelf stable and will work.

Now, let’s get started!

Prepping Time 10M

Cook Time 45M

Total Time 55M

Net Carb/Serv .3g

Servings 8-10 pieces

Ingredients

  • 1 1/2 lb Slice of Pork Belly (the Costco one is about 10″ in length)
  • 1/2 cup Japanese Cooking Sake
  • 1 tsp Salt
  • 1/2 inch of Ginger
  • 2 Umeboshi (we use the honey one, which is on the sweet side. You can also use Shiso, which is on the salty side)
  • 1-2 Clove Garlic
  • 1 tsp Olive Oil
  • 2 tbsp Sesame Oil
  • Sprinkle of Toasted Sesame Seeds

Directions

1) Gather all the ingredients.

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

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

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

5) Mince umeboshi so it becomes nearly paste like.  Set aside.

6) Cut garlic into thin slices.  You will need 18-20 slices (will vary on size of pork belly).

7) On a frying pan, add olive oil and heat to medium – low. Once heated, add garlic and fry until they turn golden brown.  Should be around 1-2 minutes.

8) Once garlic becomes golden brown, flip and repeat on the other side.  Once fried, remove from frying pan, and set aside.

9) After 40 minutes, remove pork belly from water and place on cutting board (you can save the broth to make fantastic miso/tonjiru soup). Cut into bite size pieces that are about 1/2 in width.

10) Lightly salt and pepper pork belly.

11) Pour sesame seed oil into a cast iron pan and heat on high (please note that cast iron pan & handle gets VERY hot.  So please wear mitts if you need to handle the pan).

12) When the cast iron pan is ready, the oil will lightly smoke.  Reduce heat to medium and carefully place pork belly onto cast iron pan, skin side down (you may use a cover to reduce oil splatter).  Cook for 1-2 minutes or until you get a nice golden crust.  When searing, do not move the meat.

13) Once crust is formed, flip on the other side and repeat (no need to crust the sides).

14) Once both sides are crusted, transfer to serving plate.

15) Add to pork belly in this order: garlic >umeboshi > ginger > sesame seeds.

Hope you enjoy!

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Seared Pork Belly Infused in Ginger Sake

The BEST Asian Low-Carb/Keto recipe for Ume Seared Pork Belly. So flavorful and tasty. Net Carb / Serving 0.3g. Step by step directions with pictures makes this recipe so quick, easy and worth the effort.
5 from 2 votes
Course: Main Course
Cuisine: Japanese
Keyword: japaneseporkbelly, ketoporkbelly, ketoporkbellyrecipe, lowcarbporbelly
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8 Pieces
Print Recipe

Ingredients

  • 1 1/2 lb Pork Belly (the Costco one is about 10" in length)
  • 1/2 Cup Japanese Cooking Sake
  • 1 tsp Salt
  • 1/2 Inch Ginger
  • 4 Whole Umeboshi
  • 1-2 Clove Garlic
  • 1 tsp Olive Oil
  • 2 tbsp Sesame Oil
  • 1/8 tsp Toasted Sesame Seeds

Instructions

  • Gather all the ingredients.
  • Fill stove top pot with enough water to completely submerge entire pork belly. Bring to boil.
  • Once boiling, add entire pork belly, sake, and salt. Bring heat down to low, then cover and cook for 40 minutes.
  • While waiting for the pork belly, cut ginger into julienne slices. Set aside.
  • Mince umeboshi so it becomes nearly paste like. Set aside.
  • Cut garlic into thin slices. You will need 18-20 slices (will vary on size of pork belly).
  • On a frying pan, add olive oil and heat to medium - low. Once heated, add garlic and fry until they turn golden brown. Should be around 1-2 minutes.
  • Once garlic becomes golden brown, flip and repeat on the other side. Once fried, remove from frying pan, and set aside.
  • After 40 minutes, remove pork belly from water and place on cutting board (you can save the broth to make fantastic miso/tonjiru soup). Cut into bite size pieces that are about 1/2-3/4inch in width.
  • Lightly salt and pepper pork belly.
  • Pour sesame seed oil into a cast iron pan and heat on high (please note that cast iron pan & handle gets VERY hot. So please wear mitts if you need to handle the pan).
  • When the cast iron pan is ready, the oil will lightly smoke. Reduce heat to medium and carefully place pork belly onto cast iron pan, skin side down (you may use a cover to reduce oil splatter). Cook for 1-2 minutes or until you get a nice golden crust. When searing, do not move the meat.
  • Once crust is formed, flip on the other side and repeat (no need to crust the sides).
  • Once both sides are crusted, transfer to serving plate.
  • Add to pork belly in this order: garlic >umeboshi > ginger > sesame seeds.

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