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Slow-Roasted Soy-Sesame Pork Belly with Braised Bok Choy and Shiitake

2 servings · 4.7 g net carbs

4.7g Net carbs 123.3g Fat 97.4g Protein 1552.2 kcal

4.7g Net carbs · 123.3g Fat · 97.4g Protein · 1552.2 kcal

Slow-Roasted Soy-Sesame Pork Belly with Braised Bok Choy and Shiitake

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

2 servings  ·  prep 20 min  ·  cook 1 hr 50 min  ·  total 2 hr 10 min  ·  difficulty hard

Slow-roasted pork belly is seared and oven-roasted with soy sauce, sesame oil and ginger to build a savory, glossy glaze. A shallow pan-braise of bok choy and shiitake mushrooms finishes in the roast pan using the roast juices and additional soy sauce. The pork is finished at high heat so the surface crisps as fat renders and the glaze reduces enough to coat the meat. Toasted almonds and sesame seeds are scattered just before serving to add a warm, crunchy contrast.

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Ingredients

  • pork bellyPork, Belly
    700 g
  • soy sauce
    30 ml
  • sesame oil
    12 ml
  • gingerSpices, Ginger, ground
    4 g
  • bok choyCabbage, Bok choy, raw
    100 g
  • shiitake mushroomsMushrooms, Shiitake
    60 g
  • sesame seeds
    8 g
  • almondsAlmonds, Unsalted
    8 g
  • water
    60 g
  • saltSalt, Table
    4 g
  • black pepperSpices, Pepper, black
    1 g

Equipment

  • roasting pan
  • wire rack
  • 12-inch skillet

Method

  1. Preheat the oven to 160°C (325°F).
  2. Score the pork belly skin in a shallow crosshatch, pat the surface dry, and season the meat side and skin with salt and black pepper.
  3. Heat a 12-inch skillet over medium-high heat and render the fat by searing the pork belly fat side down until the fat is golden; turn briefly to color the meat side. Transfer the pork belly to a wire rack set inside a roasting pan, skin side up.
  4. Combine soy sauce, sesame oil, ginger and water in the skillet used for searing and bring to a gentle simmer, scraping up browned bits to make a pan glaze.
  5. Brush or spoon the glaze over the pork belly, then place the roasting pan in the oven and roast uncovered at 160°C (325°F) until the pork is tender and most fat is rendered, about 75 minutes.
  6. Increase the oven to 220°C (425°F) and roast an additional 15 minutes to crisp and caramelize the exterior; remove from oven and let rest.
  7. While the pork roasts, wipe the skillet and return it to medium heat, add a little sesame oil if needed, sauté shiitake mushrooms until they release liquid, add bok choy and a splash of the soy-sesame pan glaze, cover and braise until tender, about 5 to 8 minutes.
  8. Toast the almonds and sesame seeds in a dry skillet over medium heat until fragrant and lightly colored.
  9. Rest the pork briefly, slice, arrange with the braised bok choy and shiitake, spoon concentrated pan glaze over the meat and scatter toasted almonds and sesame seeds before serving.
Preheat the oven to 160°C (325°F).

Tips

Pro tip

  • Score and thoroughly dry the pork skin so it crisps more reliably during the high-heat finish.
  • Toast almonds and sesame seeds in a dry skillet over medium heat until aromatic, watching closely to avoid burning.
  • Slice pork belly against the grain for more tender bites and spoon hot glaze over the slices just before plating.

Frequently asked questions

Can I use pork ribs instead of pork belly for this roast?
Yes, you can use pork ribs, but expect a different texture and a longer braise time. Ribs have more exposed bone and less uniform fat than pork belly, so roast time will increase and the glaze will cling differently; monitor internal doneness and reduce the braising liquid to concentrate the glaze if needed.
What can I use instead of almonds for the crunchy finish?
Use sesame seeds or chopped pecans instead of almonds for crunch. Sesame seeds keep the flavor profile aligned with the soy-sesame glaze and add minimal carbs, while pecans give a richer buttery crunch but will slightly change the texture and mouthfeel.
Why didn’t the pork skin crisp up in the oven?
The skin often fails to crisp if it wasn’t adequately dried or if too much braising liquid contacted the skin during the high-heat finish. Dry the skin thoroughly before searing, keep the skin exposed on a wire rack while roasting, and finish at high heat so the surface crisps as fat renders.
How should I store leftovers, and how do I reheat them?
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per serving

Primary macros

4.7g Net carbs 2% 55% 43%
Net carbs Fat Protein
4.7 gNet carbs
97.4 gProtein
123.3 gFat
3.3 gFiber
1552.2Calories

Electrolytes

Na3244 mgSodium
K1327 mgPotassium
Mg123 mgMagnesium

Minerals

Calcium
249 mg
Iron
5.13 mg
Magnesium
123 mg
Phosphorus
807 mg
Potassium
1327 mg
Zinc
13.30 mg
Copper
0.610 mg
Selenium
—

Vitamins

Vitamin A
—
Vitamin C
—
Vitamin D
—
Vitamin E
—
Vitamin K
—
Thiamin (B1)
—
Riboflavin (B2)
—
Niacin (B3)
—
Pantothenic acid (B5)
—
Vitamin B6
—
Folate
53 µg
Vitamin B12
—

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

494.2 g per serving

13 figures are unavailable. Nothing was estimated in its place.

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Published 2 September 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.