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.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 Pieces
- 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 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
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 minuteand 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.
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 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 >umeboshi > ginger > sprinkle of Sesame Seeds.