Dinner · Rice Bowls · Japanese

Miso-Glazed Pork Belly Donburi

Name: Miso-Glazed Pork Belly Donburi
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 400 g pork belly, sliced into 0.5 cm thick bite-sized pieces; 2 tbsp red miso paste; 2 tbsp mirin; 1 tbsp sake; 1 tbsp soy sauce; 1 tbsp brown sugar; 1 tsp grated fresh ginger; 300 g cooked short-grain Japanese rice; 2 soft-boiled eggs (6.5 minute boil); 2 stalks scallions, finely sliced; 1 tbsp toasted sesame seeds; 1 tbsp shredded nori seaweed; 1 tbsp pickled red ginger (beni shoga)

A comforting Japanese rice bowl featuring tender slices of pork belly glazed in a sweet and salty red miso sauce, topped with a soft-boiled egg and fresh scallions.

4.8(0 reviews)

·By Troy·July 3, 2026

Miso-Glazed Pork Belly Donburi — Japanese Dinner served and photographed from above

Prep

20 min

Cook

45 min

Difficulty

Medium

Serves

How to Make Miso-Glazed Pork Belly Donburi

Total time: 1 h 5 min · Yields 2 servings

1
Prepare the Miso Glaze
In a small bowl, whisk together the red miso paste, mirin, sake, soy sauce, brown sugar, and grated ginger until smooth. Set aside.
2
Sear the Pork Belly
Heat a large non-stick skillet over medium-high heat. Add the pork belly slices in a single layer. Cook for 3-4 minutes per side until the fat has rendered and the edges are crispy and golden brown. Drain excess fat from the pan, leaving about 1 tablespoon.
3
Glaze and Caramelize
Reduce the heat to medium-low. Pour the miso mixture over the pork. Toss continuously for 2-3 minutes until the sauce thickens and coats the pork in a dark, glossy glaze. Be careful not to burn the sugar in the miso.
4
Assemble the Donburi
Divide the hot steamed rice into two deep bowls. Arrange the glazed pork belly on one side of the rice. Place a halved soft-boiled egg in the center. Garnish generously with sliced scallions, sesame seeds, nori, and a small mound of pickled ginger.

Chef's Tips

Freeze the pork belly for 20 minutes before slicing to get perfectly even, thin pieces.
Use 'Shinmai' (new crop) rice if available for the best texture and aroma.
If red miso is too strong for your palate, substitute with white miso for a milder, sweeter flavor.