Method
- 01
Remove your pork belly from the refrigerator 15 minutes before cooking to bring closer to room temperature. Pat the skin very dry with paper towels—this is critical for crackling.
- 02
Season the skin side generously with 1 tsp kosher salt and all of your black pepper. Season the flesh side with the remaining salt.
- 03
Whisk together your soy sauce, rice vinegar, mirin, and toasted sesame oil in a small bowl. Stir in your minced ginger and the white parts of your scallions. Set the ginger-scallion sauce aside.
- 04
Heat your cast iron skillet over medium-high heat for 2 minutes until very hot. Add your neutral oil.
- 05
Once the oil shimmers, carefully place your pork belly skin-side down in the skillet. Do not move it—let it sear undisturbed for 12–15 minutes until the skin is golden and crispy.
- 06
Flip the pork belly and sear the flesh side for 3–4 minutes until golden brown.
- 07
Pour your broth into the skillet around the pork and swirl it gently. This will deglaze the pan and create a light sauce base.
- 08
Reduce heat to medium-low, cover the skillet with a lid, and simmer for 8–10 minutes until the pork is cooked through and tender.
- 09
Transfer the pork to a cutting board and let it rest for 3 minutes. The liquid in the skillet will continue reducing—this becomes your pan sauce.
- 10
Pour your ginger-scallion sauce into the skillet with the reduced pan juices and stir to combine. Heat through for 1 minute.
- 11
Slice your pork belly into 2–3 pieces per portion. Plate and drizzle generously with the ginger-scallion sauce. Garnish with the reserved light green parts of your scallions and serve immediately.
