Simmered Okinawan Pork Belly with Tofu and Sweet Potato
A hearty Okinawan stew combining tender pork belly, silky tofu, and sweet potato simmered in a savory broth reflecting Okinawa’s traditional flavors. This japanese-inspired pork ready in about 75 minutes pairs cut into 1-inch cubes pork belly, cut into 1-inch cubes firm tofu, medium, sliced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.
Ingredients
- 400 g, cut into 1-inch cubes pork belly
- 300 g, cut into 1-inch cubes firm tofu
- 200 g, peeled and cut into 1-inch chunks purple sweet potato
- 1 medium, sliced onion
- 20 g, thinly sliced ginger
- 4 cups dashi stock
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp brown sugar
- 1 tbsp vegetable oil
- 2 stalks, chopped for garnish green onions
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large pot over medium-high heat. Add 400 g pork belly cubes and brown on all sides for 5-7 minutes until edges are crispy and fragrant.
- Step 2: Add 1 medium sliced onion and 20 g thinly sliced ginger to the pot, sautéing for 3 minutes until softened and aromatic.
- Step 3: Pour in 4 cups dashi stock, 3 tbsp soy sauce, 2 tbsp mirin, and 1 tbsp brown sugar. Stir gently and bring to a boil, then reduce heat to low and simmer uncovered for 40 minutes until pork is tender.
- Step 4: Add 200 g peeled purple sweet potato chunks and 300 g firm tofu cubes to the pot. Simmer gently for an additional 15 minutes until sweet potatoes are soft and tofu has absorbed flavors.
- Step 5: Taste and adjust seasoning with additional soy sauce if needed. Serve hot, garnished with 2 chopped green onions.
Frequently asked questions
How long does Simmered Okinawan Pork Belly with Tofu and Sweet Potato take to make?
Total time is about 75 minutes (15 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Simmered Okinawan Pork Belly with Tofu and Sweet Potato?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, sliced onion from drying out.
Can I substitute ingredients in Simmered Okinawan Pork Belly with Tofu and Sweet Potato?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Simmered Okinawan Pork Belly with Tofu and Sweet Potato for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Simmered Okinawan Pork Belly with Tofu and Sweet Potato?
Japanese pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Loved it! Made it for my in-laws and they were impressed.
- ★★★★★
This recipe is a keeper! The sweet potato and tofu absorbed the flavors perfectly.
- ★★★★☆
The pork belly was tender, but the sauce was a bit bland. Still, my family loved it.
