Modu Recipes

Solo Cooking God's Pork Belly Steak

A Western-style steak featuring tender, well-browned pork belly with intricate knife marks, served with vegetables grilled in pork fat and a moist, sweet-savory tonkatsu sauce

🙋 Recommended for

  • ⭐ Those looking to elevate a basic grilled pork belly into a restaurant-worthy main course
  • ⭐ Fans of sweet-savory homemade sauce paired with vegetables grilled in pork fat

Ingredients needed 🛒1 servings

  • pork belly for grilling generously (about 300g)
  • whole garlic 1 handful
  • cremini mushroom 1 piece
  • onion 1/2 piece
  • tonkatsu sauce 3 tablespoons
  • oligofructose 1 tablespoon
  • mirin 1 tablespoon
  • salt a pinch
  • pepper a pinch
  • parsley powder a pinch

Recipe 🍳

  1. Score the pork belly deeply, leaving about one-third of the top portion intact to make it easier to slice and eat later.
  2. Prepare a handful of whole garlic and trim off the ends cleanly.
  3. Slice the cremini mushrooms and half an onion slightly larger than the garlic—accounting for their shrinkage during grilling.
  4. Place the pork belly in a pan, sprinkle with a little salt and pepper for seasoning, and cook on both sides until evenly browned. Transfer to a plate.
  5. Using the same pan with residual pork fat and warmth, add the prepared garlic, cremini mushrooms, and onion. Sear until golden brown and arrange beside the pork belly.
  6. In the same pan used for the vegetables, add 3 tablespoons of tonkatsu sauce, 1 tablespoon oligofructose, 1 tablespoon mirin, and 3–4 tablespoons of water.
  7. Simmer over low heat, stirring gently, until the sauce becomes moist and thickened.
  8. Evenly drizzle the finished sauce over the pork belly and vegetables, then sprinkle with parsley powder to finish.
  1. Score the pork belly deeply and prepare large slices of whole garlic, mushrooms, and onion.
  2. Season the pork belly with salt and pepper, sear until golden, transfer to a plate, then use the leftover fat to grill the vegetables.
  3. In the same pan, combine tonkatsu sauce, oligofructose, mirin, and water; simmer over low heat to create a reduced, glossy sauce. Drizzle over the meat and vegetables to finish.

Cooking tips 💡

  • Pre-scoring the pork belly allows heat to penetrate evenly and makes slicing after cooking much easier.
  • Since mushrooms and onions shrink significantly when cooked, slice them noticeably larger than the garlic for best results.
  • Do not clean the pan after removing the pork—using the residual pork fat to cook the vegetables and make the sauce enhances the dish with deep, savory flavor from the pork belly.

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pork bellygarliccremini mushroomoniontonkatsu sauceoligofructosemirin
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