Name: Kurobuta Pork Belly Burger
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs Kurobuta Pork Belly (sliced 1/2 inch thick); 4 pieces Brioche Buns; 2 tbsp White Miso Paste; 1 tbsp Honey; 1 tbsp Rice Vinegar; 2 cups Shredded Cabbage; 3 tbsp Kewpie Mayonnaise; 1 tsp Fresh Ginger (grated); 1 tsp Sriracha

Main Dishes

Kurobuta Pork Belly Burger

Experience the 'Wagyu of pork' with this melt-in-your-mouth Kurobuta pork belly burger. Featuring a rich miso-honey glaze and a refreshing ginger-lime slaw, this burger offers a perfect balance of savory richness and bright acidity.

Prep

20m

Cook

40m

Serves

Calories

820kcal

Qty	Ingredient
1.5 lbs 680 g	Kurobuta Pork Belly (sliced 1/2 inch thick)
4 pieces 4 pieces	Brioche Buns
2 tbsp 30 ml	White Miso Paste
1 tbsp 15 ml	Honey
1 tbsp 15 ml	Rice Vinegar
2 cups 150 g	Shredded Cabbage
3 tbsp 45 ml	Kewpie Mayonnaise
1 tsp 5 g	Fresh Ginger (grated)
1 tsp 5 ml	Sriracha

2 Method

Step 1. In a small bowl, whisk together the white miso paste, honey, and rice vinegar to create the glaze. Set aside.

Step 2. Prepare the slaw by mixing the shredded cabbage, Kewpie mayonnaise, grated ginger, and sriracha in a medium bowl. Refrigerate until ready to serve.

Step 3. Season the Kurobuta pork belly slices lightly with salt and pepper. Place them in a cold heavy-bottomed skillet or cast iron pan.

Step 4. Turn the heat to medium and cook the pork belly for 6-8 minutes per side, allowing the fat to render out and the edges to become crispy and golden brown.

Step 5. During the last 2 minutes of cooking, brush the miso glaze generously onto both sides of the pork belly. Allow it to caramelize but watch closely to prevent the honey from burning.

Step 6. Remove the pork belly from the pan and let it rest for 2 minutes.

Step 7. Lightly toast the brioche buns in the rendered pork fat left in the pan.

Step 8. To assemble, spread a small amount of extra mayo on the bottom bun, add the glazed pork belly slices, top with a generous portion of ginger slaw, and finish with the top bun.

·
Starting the pork belly in a cold pan helps the fat render slowly, resulting in a crispier texture without burning.
·
Kurobuta pork is highly marbled, so you do not need to add any oil to the pan.
·
For an extra kick, add pickled red onions or fresh jalapeño slices to the burger.

? FAQ

What makes Kurobuta pork special?

Kurobuta is the Japanese term for Berkshire pork. It is prized for its intense marbling, tenderness, and shorter muscle fibers compared to standard pork.

Can I use regular pork belly?

Yes, but the texture and flavor of Kurobuta are significantly richer. If using standard pork belly, ensure it is high quality and fresh.

How do I prevent the glaze from burning?

The sugars in miso and honey burn easily. Only apply the glaze during the final minutes of cooking and keep the heat at medium.

Can these be made on a grill?

Yes, but use a cast iron griddle or foil on the grill to manage the high fat runoff and prevent massive flare-ups.