Grilled Pork Belly With Soy-Mirin Glaze Recipe (2024)

I am not one to change recipes but I wanted to try this and felt I needed to make a couple of changes first.First, I cut the meat into 2-3 inch pieces and scored the top. I also did not add any salt, it’s a salty enough marinade. After grilling, I sliced the meat thinner and made tacos. I made an Asian coleslaw and rice vinegar marinated onions to serve on top. I will make this again. Also, the glaze is plentiful and I will freeze and use on other meat/veggies.

1. Don’t add salt if using regular soy sauce2. Cooked mine in a pan on the stove instead of a grill3. Marinade is a lot so maybe half that recipe 4. Didn’t refrigerate the glaze, didn’t experience any congealing or issues with getting it on the pork bellyFamily liked it a lot and a it’s an easy way to use up some pork belly.

If I were to make this again, I'd decrease the soy sauce by at least half. It was way too salty. We use a charcoal grill and 1 minute per side was the max. I'd try for a cooler charcoal layout. And I'd leave out the cornstarch for the glaze. I'd also leave the pork belly in long strips as it's a lot easier to manage while cooking over a grill.

Nice recipe (marinated for 24h) - not sure however that the glaze does that much - especially given that it's a bit of work to make. As so often, providing measurements in metric would be helpful...

1. Don’t add salt if using regular soy sauce2. Cooked mine in a pan on the stove instead of a grill3. Marinade is a lot so maybe half that recipe 4. Didn’t refrigerate the glaze, didn’t experience any congealing or issues with getting it on the pork bellyFamily liked it a lot and a it’s an easy way to use up some pork belly.

I put this on my grill on low, indirect heat and it immediately went up in flames. Inedible after 3 minutes on the grill. Do not waste your time or money on this recipe.

Stars: 2 of 5Pork belly is impossible to grill (I used a gas grill) without burning.Flavor profile: not much depth.

I just cooked this to the recipe and left disappointed and confused as to how this recipe is supposed to work.The marinade is high sugar and the cooking time recommended even on a low heat grill/griddle is pretty difficult to do without charring. Plus the glaze added after cooking would work better without cornstarch, the cornstarch only congeals it.Even forgoing the technical issues the flavors are fairly single note and could be improved with ginger or some addition ingredients.

This is a very tasty recipe and think the salt issues are overstated. But 1) how do you keep the fatty, marinated pork belly from charring, given the cooking time? 2) How do you make the glaze spreadable after refrigerating it? And 3) why is it called soy mirin glazed when those ingredients are in the marinade and not the glaze?

This is a tasty recipe. However, I suggest cutting the pork belly into 1/2” slices, not 1/4”. Also, since pork belly renders when grilling, I suggest pre-baking in a 300F oven to partially cook and render the fat, then finish on the grill. Also, cut the squash (butternut is a better choice) into wedges, marinate for a couple hours, then wrap skin side done in heavy duty foil and place on grille to steam/cook. Open foil and finish squash on the grill.

I am not one to change recipes but I wanted to try this and felt I needed to make a couple of changes first.First, I cut the meat into 2-3 inch pieces and scored the top. I also did not add any salt, it’s a salty enough marinade. After grilling, I sliced the meat thinner and made tacos. I made an Asian coleslaw and rice vinegar marinated onions to serve on top. I will make this again. Also, the glaze is plentiful and I will freeze and use on other meat/veggies.

Holy cow this was a total waste and a salt bomb. I followed the recipe to a tea. Not a fan of fatty cuts like this, but have had some great pork belly in restaurants.