Glazed Teriyaki Pork Belly Rice Bowls

15 INGREDIENTS • 4 STEPS • 35MINS

Glazed Teriyaki Pork Belly Rice Bowls

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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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
4
us / metric
Pork Belly
Pork Belly
1 lb
Thinly Sliced Pork Belly
Vegetable Oil
2 Tbsp
Vegetable Oil
Teriyaki Glaze
Soy Sauce
1/3 cup
Soy Sauce
Brown Sugar
4 Tbsp
Brown Sugar
Mirin
2 Tbsp
Mirin
or Rice Vinegar
Honey
1 Tbsp
Honey
for extra sweetness
optional
Garlic
1 clove
Garlic, minced
Fresh Ginger
1 tsp
Grated Fresh Ginger
Corn Starch
1 tsp
Corn Starch
mixed with 1 Tbsp water
Rice Bowls
Jasmine Rice
2 cups
Cooked Jasmine Rice
or Sushi Rice
Carrot
1 cup
Shredded Carrot
Cucumber
1 cup
Thinly Sliced Cucumber
Scallion
4 Tbsp
Chopped Scallions
Fresh Cilantro
4 Tbsp
Chopped Fresh Cilantro
Sesame Seeds
to taste
Sesame Seeds
for garnish
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Cooking InstructionsHide images
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.
step 4 Serve: Serve immediately, optionally with extra glaze on the side.
RECIPES TAG
Dairy-Free
Lunch
Shellfish-Free
Pork
Quick & Easy
Rice
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