Oven Baked Teriyaki Pork Belly Recipe That Makes Takeout Jealous

Craving a sticky, glossy piece of teriyaki pork belly that makes takeout jealous? You’re in the right kitchen.

This oven-baked method gives you tender meat and caramelized glaze without standing over a pan all evening. But here’s the catch!

It’s all about patience and a tiny bit of love.

Equipment: Must-haves

• Roasting pan with rim
• Wire rack that fits inside the roasting pan
• Heavy skillet (cast iron preferred) for searing
• Small saucepan for the glaze
• Meat thermometer
• Sharp knife
• Cutting board
• Aluminum foil
• Silicone brush
• Tongs
• Whisk

Equipment: Nice-to-haves

• Kitchen twine (for neat presentation)
• Baking sheet lined with parchment
• Splatter screen
• Mandoline for thin slicing
• Oven mitts with personality

Ingredients

• 1 slab pork belly (about 2 lb), skin scored
• 4 garlic cloves, minced
• 1 piece ginger (about 1 inch), grated
• 1/3 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake (or substitute apple juice)
• 3 tbsp brown sugar
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp black pepper
• 1 tbsp vegetable oil (for searing)
• 1 tsp cornstarch
• 2 tbsp water
• 1 green onion, thinly sliced (garnish)
• 1 tsp sesame seeds (garnish)

Instructions

1. Preheat the oven to 300°F and set the roasting pan with the wire rack ready; Preheat is where the magic begins.
2. Pat the pork belly dry on the cutting board and use the sharp knife to score the skin in a crosshatch pattern, taking care not to cut into the meat.
3. Season the meat side lightly with black pepper and leave the skin plain so it crisps best.
4. Heat the heavy skillet over medium-high heat and add the vegetable oil until shimmering.
5. Place the pork belly skin-side down in the skillet and sear until the skin is golden and some fat renders; use tongs and be careful of splatter.
6. Transfer the seared pork belly to the wire rack skin-side up and place the rack in the roasting pan; tent loosely with aluminum foil.
7. Roast at 300°F until the fat has softened and the meat feels tender when pressed, checking with the meat thermometer for a target internal temperature around 195°F for very tender pork belly.
8. While the pork roasts, combine the minced garlic, grated ginger, soy sauce, mirin, sake, brown sugar, honey, rice vinegar, and sesame oil in the small saucepan and bring to a gentle simmer.
9. Whisk the glaze until the sugar dissolves and simmer until it reduces and becomes glossy; stir occasionally and watch so it doesn’t burn.
10. Mix the cornstarch with water in a small bowl to make a slurry and whisk it into the simmering glaze until it thickens slightly; remove from heat and keep warm.
11. When the pork belly reaches the stage where connective tissue is tender, remove the foil and increase oven temperature to 425°F to prepare for glazing and crisping the skin.
12. Brush a generous layer of the warm teriyaki glaze over the top of the pork belly using the silicone brush; reserve extra glaze for a finishing coat.
13. Return the pork to the oven uncovered and roast at 425°F until the glaze caramelizes and the skin crisps to your liking, watching closely as sugars can brown quickly.
14. If you want extra char, broil for a brief moment with the oven door slightly ajar, but stay by the oven and do not walk away.
15. Remove the pork belly and tent with foil; Rest for about 10 minutes so juices redistribute and the glaze sets.
16. Use the sharp knife to slice the pork belly against the grain into thin pieces and arrange on a plate; drizzle any reserved glaze over the slices.
17. Garnish with the thinly sliced green onion and sprinkle sesame seeds before serving with rice or steamed vegetables.

What Else You Should Know

Tip: Scoring the skin helps fat render and produces a crisp finish; don’t skip it. Variation: Swap honey for maple syrup or omit sake and increase mirin if you prefer non-alcoholic options.

Serving suggestion: Serve with steamed white rice and quick-pickled cucumber to cut the richness. Storage: Cool completely, then refrigerate in an airtight container for up to 3 days.

Reheat gently in a low oven to preserve crispness. Pro tip: If the glaze thickens too much after cooling, warm it briefly in the saucepan and whisk to loosen.

Safety note: Use the meat thermometer to confirm doneness and avoid relying on look alone—pork belly loves long, slow cooking to become melt-in-your-mouth tender.