Grate garlic cloves (or you can use a garlic press).
Heat oil in a large frying pan and start cooking pork belly on high heat when the frying pan is hot.
The oil might splatter so you can use a splatter screen to avoid a mess in your kitchen.
When both side of pork belly is nicely browned, turn off the heat.
Wipe off the excess oil completely.
Turn the heat back on to medium heat and add Seasonings.
Cook over medium heat until the meat start to have nice glaze. Try not to burn the sauce.
Enjoy the juicy flavorful meat with blanched spinach to balance out the palate. Our family’s favorite way of eating Honey Pork Belly is to make a donburi style (rice bowl). Place blanched spinach over a bowl of rice. Lay pieces of pork belly on top and drizzle Japanese mayonnaise with a sprinkle of Ichimi Togarashi. The mayonnaise goes amazingly well with the salty sweet sauce.
You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for 2 weeks.