Japanese Sheet Pan Teriyaki Pork Belly with Sweet Potato
Crispy pork belly glazed with homemade teriyaki sauce, roasted with sweet potatoes and vegetables. One-pan Japanese comfort food.
Ingredients
- 800g pork belly, cut into strips
- 2 large sweet potatoes, cubed
- 200g shiitake mushrooms
- 1 red bell pepper, sliced
- 60ml soy sauce
- 45ml mirin
- 30ml sake
- 2 tbsp brown sugar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 green onions, sliced
- 1 tbsp sesame seeds
- 2 tbsp vegetable oil
Instructions
Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
Score pork belly skin in crosshatch pattern. Season with salt and pepper.
Toss sweet potatoes, mushrooms, and bell pepper with 1 tbsp oil and salt.
Whisk together soy sauce, mirin, sake, brown sugar, garlic, and ginger for teriyaki glaze.
Arrange pork belly on one side of sheet pan, vegetables on the other side.
Roast for 25 minutes, then brush pork with half the teriyaki glaze.
Continue roasting 15-20 minutes until pork is crispy and vegetables are tender.
Brush with remaining glaze and garnish with green onions and sesame seeds before serving.
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