Japanese Style Seared Pork Belly LowCarbingAsian Cover

Japanese Style Seared Pork Belly


Growing up, I always ate pork belly dishes like this Japanese Style Seared Pork Belly.  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 but it’s strange how perception changes with perspective.  Just like how a couple of years ago, fat was looked at as unhealthy, but it’s looked at as a source of energy with low-carb/keto!

Costco now even carries pork belly!  Which means it’s even easier and more affordable to make dishes like this Japanese Style Seared Pork Belly!

Japanese Style Seared Pork Belly LowCarbingAsian Pic 1

This recipe’s a classic one where we take a piece of seared pork belly and enjoy it with some Julienna ginger, garlic chips and umeboshi! 

For those that aren’t familiar with an umeboshi, it’s Japanese pickled plum that’s very tarty and salty, making it a perfect ingredient to bring some serious flavors out!

Japanese Style Seared Pork Belly LowCarbingAsian Pic 2

To make this dish, you’ll need some Japanese Sake and umeboshi (Japanese sour pickled plums). Since umeboshi needs to be temperature controlled, Amazon isn’t going to work but there is this Ume Paste on Amazon that is shelf-stable and should make for a good substitution.

Now, let’s get started!

Prepping Time 10M

Cook Time 45M

Total Time 55M

Net Carb/Serv ~.5g

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 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 tsp Olive Oil
  • 1-2 Clove Garlic
  • 2 tbsp Sesame 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 entire pork belly.  Bring to boil.

Japanese Style Seared Pork Belly Recipe (2)

3) Once boiling, add entire pork belly, sake, and salt.  Bring heat down to low, then 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.  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 8-10 slices (will vary on the size of pork belly).

7) In a small fry pan, add 1 tsp of olive 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 or use it as a soup base.

Japanese Style Seared Pork Belly Recipe (20)

9) 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 the crust is formed, 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 crusted, transfer to a serving plate.  On top of each pork belly, add garlic > minced umeboshi > julienne ginger > sprinkle of Sesame Seeds.

Japanese Style Seared Pork Belly Recipe (35)

Japanese Style Seared Pork Belly Recipe (36)

Hope you enjoy your low-carb/keto Japanese Style Seared Pork Belly!

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Japanese Style Seared Pork Belly LowCarbingAsian Pin 2

Japanese Style Seared Pork Belly LowCarbingAsian Cover

Japanese Style Seared Pork Belly

The BEST Asian Low-Carb/Keto recipe for Japanese Style Seared Pork Belly. So flavorful and tasty. Net Carb / Serving ~0.5g. Step by step directions with pictures makes this recipe so quick and easy.
5 from 2 votes
Course: Main Course
Cuisine: Japanese
Keyword: Asian pork belly, Japanese pork belly, Japanese pork belly recipes, keto pork belly, low carb pork belly, pork belly recipe
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8 Pieces
Print Recipe

Ingredients

  • 1 1/2 lb Slice of Pork Belly the Costco one is about 10" in length
  • 1/2 Cup Japanese Sake
  • 1 tsp Salt
  • 1/2 Inch Ginger
  • 2 Pieces Umeboshi we use the honey one, which is on the sweet side. You can also use Shiso, which is on the salty side
  • 1 tsp Olive Oil
  • 1-2 Clove Garlic
  • 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 and set aside.
  • Cut garlic into thin slices. You will need 8-10 slices (will vary on the size of pork belly).
  • In a small fry pan, add 1 tsp of olive 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 or use it as a soup base.
  • 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 the crust is formed, flip on the other side and repeat (no need to crust the sides).
  • Once both sides are crusted, transfer to a serving plate. On top of each pork belly, add garlic > minced umeboshi > julienne ginger > sprinkle of Sesame Seeds.

Video

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