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15 INGREDIENTS • 4 STEPS • 35MINS

Glazed Teriyaki Pork Belly Rice Bowls

Name: Glazed Teriyaki Pork Belly Rice Bowls
Total time: PT2100.0S
Yield: 4
Ingredients: 1 pound Pork Belly; 2 tablespoon Vegetable Oil; 1/3 cup Soy Sauce; 1/4 cup Brown Sugar; 2 tablespoon Mirin; 1 tablespoon Honey; 1 clove Garlic; 1 teaspoon Fresh Ginger; 1 teaspoon Corn Starch; 2 cup Jasmine Rice; 1 cup Carrot; 1 cup Cucumber; 1/4 cup Scallion; 1/4 cup Fresh Cilantro; to taste Sesame Seeds

These Glazed Teriyaki Pork Belly Rice Bowls are a perfect balance of sweet and savory. Tender, caramelized pork belly is paired with fluffy rice, fresh veggies, and a sprinkle of sesame seeds for a flavorful, satisfying meal that’s ready in minutes!

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35MINS

Total Time

$1.39

Cost Per Serving

Ingredients

Servings

us / metric

Pork Belly

1 lb

Thinly Sliced Pork Belly

2 Tbsp

Vegetable Oil

Teriyaki Glaze

1/3 cup

Soy Sauce

4 Tbsp

Brown Sugar

2 Tbsp

Mirin

or Rice Vinegar

1 Tbsp

Honey

for extra sweetness

optional

1 clove

Garlic, minced

1 tsp

Grated Fresh Ginger

1 tsp

Corn Starch

mixed with 1 Tbsp water

Rice Bowls

2 cups

Cooked Jasmine Rice

or Sushi Rice

1 cup

Shredded Carrot

1 cup

Thinly Sliced Cucumber

4 Tbsp

Chopped Scallions

4 Tbsp

Chopped Fresh Cilantro

to taste

Sesame Seeds

for garnish

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Cooking Instructions

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step 1

Prepare the Teriyaki Glaze: In a small saucepan, combine Soy Sauce (1/3 cup), Brown Sugar (4 Tbsp), Mirin (2 Tbsp), Honey (1 Tbsp) (if using), Garlic (1 clove), and Fresh Ginger (1 tsp). Heat over medium-low, stirring until sugar dissolves. Add the Corn Starch (1 tsp) slurry. Simmer for 1-2 minutes until slightly thickened. Set aside.

step 2

Cook the Pork Belly: Heat Vegetable Oil (2 Tbsp) in a large skillet over medium-high heat. Add the thinly sliced Pork Belly (1 lb) and cook until golden and slightly crisp, about 2-3 minutes per side. Pour the teriyaki glaze over the pork and toss to coat evenly. Simmer for 1-2 minutes until pork is well-glazed.

step 3

Assemble the Rice Bowls: Divide the cooked Jasmine Rice (2 cups) into 4 bowls. Arrange glazed pork belly, shredded Carrot (1 cup), and Cucumber (1 cup) slices on top. Sprinkle with Scallions (4 Tbsp), Fresh Cilantro (4 Tbsp), and Sesame Seeds (to taste) for garnish.

step 4

Serve: Serve immediately, optionally with extra glaze on the side.