Everyone Wants This Pork Belly Hibachi Recipe!

#grilled pork belly #Japanese and Mexican cuisine
Today we’re making Mexican hibachi a bold Japanese–Mexican fusion featuring caramelized hibachi-style pork belly and salsa verde fried rice. This dish started as a taco idea, but with snow on the ground and no cilantro in sight, it turned into something even better.

The pork belly is diced, heavily peppered, seared hard, and glazed with a sticky, savory-sweet sauce made from hoisin, soy sauce, honey, garlic, ginger, mirin, lime, and vodka for extra caramelization. A touch of salsa verde finishes the pork with a subtle Mexican kick.

On the side, we’re making fried rice using day-old jasmine rice, carrots, corn, soy sauce, and just enough salsa verde to keep it herbaceous without overpowering the dish. Add sautéed broccoli, onions, and shiitake mushrooms and you’ve got a full hibachi plate with serious flavor.

If you love fusion cooking, this one absolutely works. Try it, let me know what you think in the comments, and stay tuned for more fusion recipes coming soon.

pasted

Ingredients
Pork Belly & Glaze

Pork belly (about half of a large slab), diced into bite-size chunks

Freshly ground black pepper (generous amount)

Avocado oil (or preferred cooking oil)

Sauce

1½ tbsp hoisin sauce

1 tbsp honey

1 tsp mirin

1 tbsp olive oil

1 tsp ginger paste (or fresh grated ginger)

6 cloves garlic, freshly minced

Juice of 1 lime

¼ cup soy sauce

¼ cup vodka

1–2 tbsp salsa verde

Sliced Fresno chilies (to finish)

Vegetables

Shiitake mushrooms, sliced

Yellow onion, sliced

Broccoli (fresh or frozen)

Avocado oil

~2 tbsp soy sauce

Salsa Verde Fried Rice

Day-old jasmine rice

Carrots, sliced on a diagonal

Corn (about 1 can)

Avocado oil

Soy sauce (about 1 tsp to 1 tbsp)

Salsa verde (1–2 tbsp)

Recipe Instructions
1. Make the Sauce

In a bowl, combine hoisin sauce, honey, mirin, olive oil, ginger, minced garlic, lime juice, soy sauce, and vodka. Mix well and set aside.

2. Prep the Pork Belly

Cut pork belly into long strips, then dice into bite-size chunks. Season generously with freshly ground black pepper and set aside briefly.

3. Sear the Pork Belly

Heat avocado oil in a pan over medium-high heat. Add pork belly in batches, making sure not to crowd the pan. Sear on all sides until deeply browned with a strong Maillard reaction.

4. Glaze and Caramelize

Add the prepared sauce to the pork belly. Bring to a boil, then reduce to a simmer. Stir well, scraping up any fond from the bottom of the pan.
Once thickening, add 1–2 tablespoons of salsa verde, reduce heat to low, cover, and let simmer until sticky and caramelized. Stir occasionally.

Finish with sliced Fresno chilies.

5. Cook the Vegetables

In a separate pan over medium heat, add avocado oil.
Sauté shiitake mushrooms, then add sliced onions and sweat until softened.
Add broccoli and sear lightly. Finish with about 2 tablespoons soy sauce.
Set aside on low heat or turn off until plating.

6. Make the Salsa Verde Fried Rice

Heat avocado oil in a wok or pan over medium-high heat.
Add sliced carrots and sauté briefly. Add corn and cook until lightly colored.
Lower heat slightly and add day-old jasmine rice. Break it up and mix well.

Season with a small amount of soy sauce (no more than 1 tbsp).
Add 1–2 tablespoons salsa verde and toss until evenly coated and heated through.

7. Plate and Serve

Plate the salsa verde fried rice, glazed pork belly, and sautéed vegetables.
Serve hot and enjoy.