30-Min Teriyaki Pork Belly Recipe

Teriyaki Pork Belly is juicy, flavorful, and coated in a shiny, irresistible teriyaki glaze—ready in just 30 minutes! With just a few simple ingredients, you can make a restaurant-quality dish at home that’s perfect for a weeknight dinner.

Teriyaki Pork Belly Recipe

Serves: 2–4
Prep time: 5 minutes
Cook time: 25 minutes

For the pork belly:
2 pounds pork belly
3 cloves garlic, minced

For the sauce:
3 tablespoons mirin (or replace with rice wine and a pinch of sugar)
3 tablespoons sake (or replace with rice wine)
4 tablespoons soy sauce
1 tablespoon dark soy sauce
2 tablespoons sugar
1 cup water

Teriyaki Pork Belly Instructions

1. Mince the garlic:

• In a bowl, chop the garlic cloves finely.

2. Prepare the pork belly:

• In a pan, pierce the pork belly pieces with a fork to help them cook faster and absorb more flavor.

3. Make the teriyaki sauce:

• In a bowl, combine the mirin, sake, soy sauce, dark soy sauce, water, and sugar. Whisk until the sugar dissolves. (How do you like your teriyaki sauce—sweeter or more savory? Drop a comment!)

4. Sear the pork belly:

• In a pan over high heat, add the pork belly pieces and sear for about 2 minutes per side until golden and some fat renders out.
• Add the minced garlic and stir-fry for about 10 seconds until aromatic.

5. Simmer the pork belly:

• Pour the teriyaki sauce into the pan.
• Switch to medium heat, cover, and simmer for about 15 minutes, flipping the pork once halfway through.
• Uncover, increase to high heat, and cook for 5 more minutes or until the sauce thickens into a shiny glaze. Spoon the sauce over the pork as it reduces.

6. Serve:

• Slice the pork belly into bite-sized pieces and serve with noodles and garlicy broccoli. Enjoy!

Tips & notes

• Pierce for flavor: Piercing the pork belly helps it cook evenly and absorb the sauce better.
• Sear first: Searing locks in juices and adds a beautiful golden color.
• Stir-fry garlic briefly: Only 10 seconds releases its aroma without burning.
• Simmer gently: Covering the pan during simmer ensures tender, flavorful pork.
• Reduce sauce carefully: Uncover and increase heat at the end to create a shiny, thick glaze that coats each piece perfectly.
• Don’t like pork belly? No problem! Replace it with boneless chicken thighs or chicken breast for a lighter yet equally delicious version.
• Make ahead / freeze: Leftover cooked pork belly can be frozen in an airtight container for up to 1 month. Reheat gently on the stovetop or in the microwave.