Ginger-Soy Braised Pork Belly with Soft Boiled Eggs

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Slow-braised pork belly infused with ginger and soy, served with marinated soft boiled eggs for a rich, silky complement. This Japanese recipe, ready in about 135 minutes, pairs pork belly, skin removed, fresh ginger, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, cut into 1.5-inch chunks pork belly, skin removed
• 3-inch piece, sliced thinly fresh ginger
• 4, smashed garlic cloves
• 1/2 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake
• 2 tbsp brown sugar
• 2 cups water
• 4 large eggs
• 2 stalks, sliced for garnish scallions

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Place 4 large eggs in boiling water and cook for 7 minutes for soft-boiled yolks. Immediately transfer eggs to an ice bath for 5 minutes, then peel and set aside.
2. Step 2: In a heavy-bottom pot, combine 2 lbs pork belly chunks, 3-inch sliced ginger, 4 smashed garlic cloves, 1/2 cup soy sauce, 1/4 cup mirin, 1/4 cup sake, 2 tbsp brown sugar, and 2 cups water.
3. Step 3: Bring to a boil, then reduce heat to low and simmer covered for 2 hours until pork is tender and the sauce thickens into a glossy braising liquid.
4. Step 4: Add the peeled soft boiled eggs to the pot during the last 15 minutes to absorb flavor.
5. Step 5: Serve the pork belly and eggs hot, garnished with 2 sliced scallions and spoonfuls of the braising sauce.