Pork Belly

Soy Glaze

  • 2 oz. low sodium soy sauce
  • 2 teaspoons mirin
  • 4 oz. hoisin
  • 4 tablespoons honey
  • 3 teaspoons sriracha
  • 2 teaspoons sesame oil
  • 1 teaspoon rice wine vinegar
  • 1 tablespoon fish sauce

Sesame Pancakes

  • 8.5 oz. all-purpose flour
  • 8 oz. hot boiling water
  • 3 tablespoons sesame oil


  • 4 oz. cucumber, julienned
  • 4 oz. bean sprouts
  • 2 oz. carrots, julienned
  • 2 oz. daikon radish, julienned
  • ½ bunch scallions
  • 1 bunch cilantro
  • 2 limes, quartered



Pork Belly

Meal Course:

Dinner, Lunch

Dish Type:



  1. For pork belly, season belly with salt, brown sugar, and pepper. Allow to cure for 1 hour. Place on a wire rack on a sheet pan.
  2. Preheat oven to 425°F. Place belly in oven and cook for 15 minutes. Reduce temperature to 275°F and cook until internal temperature reaches 195°F. Cool and slice into ¼ inch thick by 2 inch long strips.
  3. For soy glaze, whisk all ingredients together.
  4. For sesame pancakes, place flour and water in a bowl. Let cool. Knead until a smooth dough is formed. Cover and let rest for 15 to 20. Divide dough into 16 equal portions. Take one portion and flatten. Brush oil on the surface and lay another small portion on top. Roll the two pieces together until ⅛ inch thick.
  5. Brush small layer of oil on a pan and fry over medium heat until one side is golden brown. Flip and repeat. Separate the two pieces while pancake is still warm.
  6. To serve, place pork belly on bamboo skewers and grill. Glaze the pork belly with soy glaze and place in oven to heat through. Plate family style and serve with garnish.