Yakibuta Recipe

Cooking Directions

• STEP 1.In a bowl, combine soy sauce, mirin, sake, sugar, garlic, and ginger to make the marinade.
• STEP 2.Place the pork belly in a ziplock bag and pour the marinade over it. Seal the bag and refrigerate for at least 4 hours or overnight.
• STEP 3.Preheat the oven to 325°F (160°C). Remove the pork belly from the marinade and place it in a baking dish. Reserve the marinade.
• STEP 4.Bake the pork belly for 2 hours, basting it with the reserved marinade every 30 minutes.
• STEP 5.After 2 hours, increase the oven temperature to 400°F (200°C) and bake for an additional 15-20 minutes to crisp up the skin.
• STEP 6.Remove the pork belly from the oven and let it rest for a few minutes before slicing.
• STEP 7.Serve the yakibuta with steamed rice and pickled vegetables. Enjoy!

Cooking Tips

• For extra flavor, you can add a splash of sesame oil to the marinade.
• If you prefer a sweeter yakibuta, you can increase the amount of sugar in the marinade.
• To achieve a crispy skin, you can broil the pork belly for a few minutes after baking.

Storage and Serving

• Leftover yakibuta can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the pork belly in a preheated oven at 350°F (175°C) for about 10-15 minutes.
• Serve yakibuta as a main dish with steamed rice and pickled vegetables, or use it as a filling for sandwiches or ramen.