Sweet and Savory - Soy Sauce Pork Belly BBQ

Flavorful Soy Sauce Pork Belly

I’m sharing a super approachable yet deeply flavorful recipe for Soy Sauce Pork Belly. Using simple ingredients and easy steps, you’ll be rewarded with tender, savory, and slightly sweet grilled pork. Whether you’re cooking for family, friends, or just a cozy night in, this recipe is a winner.

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Why Soy Sauce Pork Belly?

Soy sauce seasoned pork belly is a beloved dish in many cultures, notably Korean cuisine - showcasing how a few pantry staples can transform meat into something extraordinary. The umami of soy sauce, sweetness from sugar, and aroma of sesame oil combine to ensure every bite is rich, balanced, and crave-worthy.

It’s Galbi sauce, but the original recipe requires pear, apple or pineapple. But you don’t need them. I made it super simple!

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Ingredients

Pork Belly

• 500g (about 1–1.2 lb) of pork belly, ideally around 1 cm thick
  • The thickness helps the meat cook through evenly while still achieving a crisp exterior.

Marinade

• 6 tablespoons soy sauce - for umami depth
• 3 tablespoons sugar - balances the saltiness
• 1 tablespoon sesame oil - adds nuttiness
• 1 tablespoon minced garlic - aromatic zing
• 1 finely chopped green onion - fresh, crisp flavor
• ½ tablespoon ground black pepper - mild warmth

These quantities deliver a marinade that’s savory, slightly sweet, and beautifully aromatic.

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How to make it

Step 1: Prep the Pork Belly

• Slice or score shallow cuts across the surface of each pork belly slice.
  • Why? These cuts improve seasoning absorption, help the meat cook more evenly, and allow the marinade to cling better.
  • Tip: Make diagonal cuts both ways (diamond pattern) for even more surface area - but keep them shallow to prevent meat from falling apart.

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Step 2: Make & Apply the Marinade

1. In a bowl, combine:

   • 6 tbsp soy sauce
   • 3 tbsp sugar
   • 1 tbsp sesame oil
   • 1 tbsp minced garlic
   • 1 finely chopped green onion
   • ½ tbsp ground black pepper

2. Stir thoroughly until sugar starts to dissolve and mixture becomes slightly glossy.

3. Place pork belly slices on a tray or shallow dish.

4. Use a brush or your hands to spread seasoning evenly on both sides of each piece.

5. Let marinate:

   • Minimum: 10 minutes at room temperature
   • Ideal: 30 minutes to 1 hour in the fridge, covered
   • Overnight is okay, but thin slices may get too salty if left too long.

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Step 3: Grill or Pan-fry the Pork Belly

1. Heat your pan, stovetop pan, or cast-iron skillet over medium heat.

   • Avoid high heat to prevent burning the sugar-rich marinade.

2. Cook about 3-4 minutes per side until:

   • Edges are crisp and golden-brown
   • A bit of caramelization forms from the marinade

If the meat is thick, reduce heat slightly and cook a bit longer until done through.

• Tip: For clean serving, transfer to a cutting board and let rest 1–2 minutes before slicing.

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Step 4: Garnish & Serving Suggestions

1. Transfer cooked pork belly to a serving plate.

2. Optional garnishes:

   • Sprinkle toasted sesame seeds for color and extra nuttiness
   • Add a few more sliced green onions or finely chopped red chili

3. Serving ideas:

   • Korean-style: Wrap in Korean lettuce or perilla leaves to

Serving Ideas

1. Korean BBQ Style

Serve the grilled pork belly alongside fresh lettuce or perilla leaves, steamed rice, and traditional condiments like ssamjang (a savory Korean dipping sauce), raw garlic slices, and green chili peppers. Wrap everything in a leaf for a satisfying bite-sized parcel packed with flavor and texture.

2. Over Rice

Layer the soy sauce pork belly slices on a warm bowl of white or brown rice. Add some sautéed spinach or bok choy, a fried egg, and drizzle leftover marinade (reduced into a glaze) on top. This makes for a hearty lunch or dinner bowl!

3. As a Meal Prep Hero

Make a double batch and portion the pork belly with rice and pickled veggies in containers for the week. It reheats beautifully and the flavor deepens overnight.

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Tips for Success

✅ Use Medium Heat

It’s tempting to crank up the heat for a quick sear, but the sugar in the marinade will burn easily if the pan is too hot. Stick with medium heat and let the pork belly caramelize slowly.

✅ Don’t Overcrowd the Pan

If cooking in a skillet or grill pan, avoid overcrowding. Too much meat at once lowers the temperature and causes steaming instead of searing.

✅ Let it Rest

Allow the cooked pork belly to rest for 2–3 minutes after grilling. This helps redistribute the juices and keeps the meat tender when you slice it.

✅ Taste the Marinade First

Everyone’s palate is different. You can dip a tiny piece of raw pork in the marinade and quickly sear it in a pan to test flavor before marinating the rest.

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Ingredient Substitutions & Add-Ons

• Soy Sauce: Tamari or low-sodium soy sauce can be used for a gluten-free option.
• Sugar: Brown sugar or honey adds a deeper caramel flavor.
• Garlic: Try adding ginger for an aromatic twist.
• Chili Flakes: If you like a little heat, sprinkle in some gochugaru or crushed red pepper.
• Citrus: A dash of yuzu or lime juice can brighten the marinade for a fusion twist.

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Storing & Reheating

• Refrigeration: Cooked pork belly can be kept in an airtight container for up to 3–4 days.
• Freezing: Marinated raw pork belly freezes well for up to 2 months. Just thaw in the fridge overnight before cooking.
• Reheating: Use a pan over medium-low heat. Avoid the microwave if you want to keep the edges crispy!

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This Soy Sauce Pork Belly is a staple recipe that feels elevated but is simple enough for weeknights. It’s rich without being overwhelming, flavorful without being complicated, and satisfying no matter how you serve it.

Cooking doesn’t have to be difficult to be delicious. With a few core pantry ingredients and good-quality pork belly, you can make a meal that impresses guests or comforts you after a long day. Whether you’re cooking for two or prepping for the week ahead, this recipe deserves a spot in your rotation.

Happy cooking!