Kobe-Inspired Slow-Braised Pork Belly with Soy-Ginger Sauce

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Succulent pork belly slowly braised until tender in a rich soy-ginger broth, inspired by the flavors of Kobe-style Japanese tavern cuisine. This Japanese recipe, ready in about 165 minutes, pairs pork belly, soy sauce, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 1.5 lbs, skin removed, cut into 2-inch cubes pork belly
• 1/2 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake
• 2-inch piece, sliced thin fresh ginger
• 4, smashed garlic cloves
• 2 tbsp brown sugar
• 2 cups water
• 2 stalks, chopped for garnish scallions
• 1 tsp toasted sesame oil

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

Instructions

1. Step 1: Place 1.5 lbs pork belly cubes in a large pot and add 1/2 cup soy sauce, 1/4 cup mirin, 1/4 cup sake, 2 cups water, 2-inch thinly sliced fresh ginger, 4 smashed garlic cloves, and 2 tbsp brown sugar.
2. Step 2: Bring the mixture to a gentle simmer over medium heat, then reduce heat to low and cover the pot loosely. Simmer the pork belly for 2.5 hours until the meat is tender and the sauce has thickened slightly.
3. Step 3: Remove the pork belly cubes from the pot and transfer to a serving dish. Drizzle 1 tsp toasted sesame oil over the pork and sprinkle 2 chopped scallion stalks on top for garnish. Serve warm with steamed rice or vegetables.