This marinade isn’t just about flavor—it also helps the pork caramelize beautifully in the pan.

If your pork belly comes pre-cut into strips, slice them into thinner bite-sized pieces. Thin pieces cook more evenly and crisp up better in the pan.

Add the pork belly slices to the bowl of marinade and mix well to ensure every piece is coated.

Marinate the Meat

Cover the bowl with plastic wrap (or a lid) and place it in the refrigerator. Let the pork belly marinate for at least 30 minutes. This allows the flavors to fully soak in, and it makes a big difference in the final taste.

Heat a skillet over medium heat and add a drizzle of olive oil. When the pan is hot, place the pork belly pieces in the pan in a single layer. Don’t overcrowd them—you want space for each piece to sear properly.

Cook for about 6 minutes per side, flipping once. The pork should be golden-brown and slightly crispy.

Check the Temperature

For food safety, make sure the pork belly reaches an internal temperature of at least 165°F (74°C). Use a meat thermometer to check a couple of pieces before pulling them from the pan.

Rest the Pork Belly

Once cooked, remove the pork belly from the pan and place the pieces on a plate lined with paper towels. Let them rest for a couple of minutes to absorb any excess oil.

Serve and Enjoy

Now comes the best part—serving! Sprinkle sesame seeds over the pork belly for garnish. This dish can be served:

Over a steaming bowl of ramen

On top of white or jasmine rice

As part of a larger meal with vegetables

Or simply enjoyed on its own with dipping sauce