soy glazed bbq pork belly in 20 minutes
soy glazed bbq pork belly in 20 minutes 🤤 is a easy Japanese recipe that serves 2. 450 calories per serving. Recipe by TIFFYCOOKS on YouTube.
Prep: 10 min | Cook: 10 min | Total: 30 min
Cost: $16.09 total, $8.05 per serving
Ingredients
- 500 g Pork Belly (skin on, cut into 2‑inch strips)
- 1 tsp Salt (for seasoning pork)
- 1/2 tsp Black Pepper (freshly ground)
- 1 medium Onion (grated)
- 3 tbsp Soy Sauce (low‑sodium preferred)
- 2 tbsp Mirin (sweet rice wine)
- 1 tsp Sesame Oil (toasted, extra‑virgin)
- 2 stalks Green Onion (thinly sliced, whites and greens separated)
- 1 small Jalapeño (seeded and finely diced)
- 1 piece Thai Red Chili (finely minced, optional for extra heat)
- 1 tsp Sesame Seeds (toasted)
Instructions
Make the Soy Glaze
Grate the onion into a mixing bowl, then add soy sauce, mirin, sesame oil, sliced green onion whites, diced jalapeño, minced Thai red chili, black pepper and toasted sesame seeds. Stir until well combined.
Time: PT5M
Season the Pork Belly
Pat the pork belly strips dry with paper towels, then sprinkle both sides with salt and freshly ground black pepper.
Time: PT2M
Crisp the Pork Belly
Heat the skillet over medium‑high heat (about 375°F). Add the pork belly in a single layer and cook, turning occasionally, until the pieces are golden brown and the fat has rendered, about 8 minutes.
Time: PT8M
Temperature: 375°F
Glaze the Pork
Pour the prepared soy glaze over the crisped pork belly, increase the heat to high (around 425°F), and sauté for 2 minutes, stirring to coat the meat and allow the sauce to caramelize.
Time: PT2M
Temperature: 425°F
Serve
Transfer the glazed pork belly to a serving plate, garnish with the remaining sliced green onion greens and a sprinkle of extra toasted sesame seeds.
Time: PT1M
Nutrition Facts
- Calories
- 450
- Protein
- 12g
- Carbohydrates
- 5g
- Fat
- 38g
- Fiber
- 1g
Dietary info: Gluten (if regular soy sauce is used), Contains pork, Dairy‑free, Nut‑free
Allergens: Soy, Sesame
Ingredient Substitutions
- Instead of Pork Belly: Pork shoulder, Pork loin
- Instead of Salt: Kosher salt
- Instead of Black Pepper: White pepper
- Instead of Onion: Shallot
- Instead of Soy Sauce: Tamari, Coconut aminos
- Instead of Mirin: Rice vinegar + 1 tsp sugar
- Instead of Sesame Oil: Peanut oil, Vegetable oil
- Instead of Green Onion: Chives
- Instead of Jalapeño: Serrano pepper
- Instead of Thai Red Chili: Bird's eye chili, Red pepper flakes
- Instead of Sesame Seeds: Pumpkin seeds
Equipment Needed
- Chef's Knife
- Cutting Board
- Box Grater
- Mixing Bowl
- Measuring Spoons
- Large Skillet
- Spatula
- Serving Plate
Critical Steps — Do Not Skip
- Crisp the pork belly until golden brown and the fat is rendered.
- Add the soy glaze and sauté on high heat to achieve a caramelized coating without burning.
Chef Tips from the Video
- Use a cast‑iron skillet for even heat distribution and superior crisping.
- Finish with a squeeze of fresh lime juice for a bright contrast.
- Toast sesame seeds in a dry pan for 1‑2 minutes before adding to the glaze for extra nuttiness.
Troubleshooting
Pork belly is soggy instead of crispy.
Pat the meat dry, render the fat over medium‑high heat longer before adding the glaze, and avoid overcrowding the pan.
Sauce is too watery and doesn't coat.
Increase heat to high and let the glaze reduce a minute longer; optionally add a teaspoon of cornstarch slurry.
Glaze burns and turns bitter.
Reduce heat slightly or add a splash of water; keep stirring constantly.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe bag for up to 1 month; reheat in a skillet.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the soy glaze up to 24 hours in advance and refrigerate.
- Season the pork belly and keep it covered in the fridge; cook when ready.
- Reheat leftovers in a hot skillet to restore crispness.
Frequently Asked Questions
What is the cultural significance and history of soy glazed pork belly in Japanese cuisine?
Soy‑glazed pork belly (buta no kakuni style) reflects Japan's love of sweet‑savory umami sauces, often served in izakayas as a small‑plate snack. The technique of caramelizing soy sauce with mirin dates back to the Edo period, where it was used to preserve and flavor meat.
What are traditional regional variations of pork belly dishes in Japan?
In Kansai, pork belly is simmered in a sweet soy broth (kakuni), while in Kyushu the meat is often grilled with miso‑based sauces. The TIFFYCOOKS version adds jalapeño and Thai red chili for a modern, spicy twist.
How is soy glazed pork belly traditionally served in Japanese izakayas?
It is usually served hot, sliced into bite‑size pieces, garnished with sliced green onions and toasted sesame seeds, and eaten with a side of steamed rice or as part of a shared platter.
What occasions or celebrations feature pork belly dishes in Japanese culture?
Pork belly dishes are popular during festive gatherings such as New Year’s celebrations (osechi) and summer barbecues (yakiniku), where the rich flavor pairs well with cold drinks.
What other Japanese dishes pair well with soy glazed pork belly?
Serve it alongside steamed rice, pickled daikon, a simple cucumber‑sesame salad, or miso soup for a balanced meal.
What are the most common mistakes to avoid when making soy glazed pork belly from the YouTube channel TIFFYCOOKS?
Common errors include overcrowding the pan, which prevents crisping, and adding the glaze too early before the fat has rendered. Follow TIFFYCOOKS' tip to render the pork first, then finish with the high‑heat glaze.
Why does this TIFFYCOOKS recipe use mirin and sesame oil in the glaze instead of plain sugar and vegetable oil?
Mirin adds a subtle acidity and depth of flavor that plain sugar cannot provide, while sesame oil contributes a nutty aroma that complements the soy sauce, creating a more authentic Japanese‑style glaze.
Can I make the soy glazed pork belly ahead of time and how should I store it?
Yes, you can prepare the glaze up to a day ahead and keep it refrigerated. Cooked pork belly can be stored in an airtight container in the fridge for up to 3 days; reheat in a hot skillet to restore crispness.
What texture and appearance should I look for when the pork belly is done cooking?
The pork should have a deep golden‑brown crust, with rendered fat that looks glossy. The glaze should coat the meat in a thin, sticky sheen without dark black spots.
How do I know when the soy glaze is properly caramelized on the pork belly?
When the sauce thickens and clings to the meat, turning a glossy amber color, it is caramelized. If it starts to smoke or turn black, reduce the heat immediately.
What does the YouTube channel TIFFYCOOKS specialize in?
The YouTube channel TIFFYCOOKS specializes in quick, approachable Asian‑inspired home cooking, focusing on flavorful sauces, simple techniques, and meals that can be prepared in under 30 minutes.
How does the YouTube channel TIFFYCOOKS' approach to Japanese cooking differ from other Japanese cooking channels?
TIFFYCOOKS blends traditional Japanese flavor foundations with modern, fast‑track methods, often adding global heat elements like jalapeño, whereas many Japanese channels stick strictly to classic techniques and ingredients.
What other Japanese recipes is the YouTube channel TIFFYCOOKS known for?
TIFFYCOOKS is also known for recipes such as teriyaki salmon, miso‑glazed eggplant, quick ramen broth, and sushi‑style rice bowls, all emphasizing speed and flavor.
Last updated: September 2, 2026
