Slow-Simmered Okinawan Pork Belly with Awamori

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

Tender pork belly slowly simmered in a savory broth infused with Awamori, Okinawa's traditional rice liquor, yielding a rich and melt-in-your-mouth dish. This Japanese-inspired pork recipe, ready in about 165 minutes, pairs boneless pork belly, Awamori rice liquor, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, 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

• 2.5 lbs boneless pork belly
• 1.25 cups Awamori rice liquor
• 3 cups water
• 1/4 cup dark soy sauce
• 2 tbsp brown sugar
• 1 inch, sliced thin ginger root
• 4, crushed garlic cloves
• 2, chopped green onions
• 1 tsp black peppercorns
• 1 tsp salt

Instructions

1. Step 1: Cut 2.5 lbs of boneless pork belly into 2-inch chunks with layers of fat and meat visible. Place in a large pot.
2. Step 2: Pour 1.25 cups of Awamori rice liquor and 3 cups of water into the pot with the pork. Add 1/4 cup dark soy sauce, 2 tbsp brown sugar, 1 inch thinly sliced ginger root, 4 crushed garlic cloves, 1 tsp black peppercorns, and 1 tsp salt.
3. Step 3: Bring the mixture to a gentle boil over medium-high heat, then reduce to low heat and cover partially, letting it simmer slowly for 2.5 hours until the pork is tender and the broth is rich and fragrant.
4. Step 4: Remove the pork pieces and strain the broth. Garnish the pork with 2 chopped green onions before serving to add freshness and mild sharpness.