Thickly-Sliced Pork Belly Teriyaki

Thickly-Sliced Pork Belly Teriyaki

While thinly-sliced pork belly is also really good, cutting thick slices from a slab of pork belly makes it delicious in a different way. It tastes really rich.

Ingredients: 3-4 servings

Pork belly (slab)
350 g
Soy sauce
2 tablespoons
Oyster sauce
1 tablespoon
1 clove
2 tablespoons
Vegetable oil
as needed


1. Cut the pork belly into 6-7 mm thick slices. Finely grate the garlic and set aside.
2. Thinly coat a frying pan with vegetable oil and heat (if it's a Teflon pan, there's no need for oil). Once heated, add the pork belly slices and brown on both sides over high heat. Turn off the heat, and soak up any excess oil with paper towel.
3. Turn the heat on again, and add the soy sauce, oyster sauce, honey, and grated garlic, and cook to combine. Take care not to burn the mixture. Once the meat becomes nicely glossy, it's finished. Squirt on mayonnaise to your liking, and it's ready to eat.
4. I served this teriyaki pork on a bed of sautéed spinach leaves, but your could also use julienned vegetables of your choice. Alternatively, I think it would also be delicious served on top of a bowl of rice.

Story Behind this Recipe

I had grilled thick-cut pork belly at a BBQ and though it was delicious, and it inspired me to come up with this recipe.