This pork teriyaki recipe is packed with flavour and is super simple and quick to make. Either serve as we have; on cocktail sticks as snacks or keep the sauce a little thinner and serve over rice.
A couple of words of advice:
- If you want to serve this over rice, leave the sauce a little thinner. No problem if you overdo it, just add a couple of tablespoons of water.
- When the pork is in the oven, you’ll smell the sugar that has dripped onto the baking tray burning. It’s not an issue, but it’s best to use some foil or baking paper to make cleaning easier!
- Sesame seeds and spring onions make all the difference – sprinkle these over when serving.
Teriyaki Pork Belly Bites
- 450 g pork belly
- 50 ml soy sauce
- 50 g dark brown sugar
- 50 ml mirin
- 3 cloves garlic
- 20 g raw ginger
- Start by peeling and mincing the garlic and ginger. Add them to a large bowl with the soy sauce, brown sugar and mirin.
- Chop the pork belly into small cubes and place in the teriyaki sauce mixture. Mix until all of the meat is covered. Cover the bowl and place the pork in the fridge to marinate overnight.
- Remove the pork from the teriyaki marinade, saving the liquid. Place the individual cubes on a wire rack on top of a baking tray. Roast in a 200 degree fan oven for 18-20 minutes.
- Around 10 minutes before the pork belly is cooked, heat the teriyaki marinade in a small pan until boiling. Turn down the heat and stir until the marinade becomes thick and sticky.
- Remove the teriyaki pork belly from the oven. Whilst still warm, brush the sticky teriyaki sauce onto the pork, completely covering it.
- Serve immediate, either on its own or with 3 cubes per cocktail stick for a great canapé! Optionally, add sesame seeds, sliced spring onions and minced ginger for that extra wow.
Nutrition (per serving)
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