Soy-Braised Pork Belly with Daikon and Ginger

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

Slow-braised pork belly simmered in a fragrant soy and ginger broth with tender daikon radish for a rich, satisfying Japanese stew. This Japanese recipe, ready in about 135 minutes, pairs pork belly, skin removed, daikon radish, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 500g, cut into 1-inch cubes pork belly, skin removed
• 300g, peeled and cut into 1-inch chunks daikon radish
• 30g, sliced thin fresh ginger
• 1/4 cup soy sauce
• 3 tbsp mirin
• 3 tbsp sake
• 1 tbsp sugar
• 2 cups water
• 1 tbsp vegetable oil
• 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: Heat 1 tbsp vegetable oil in a heavy-bottom pot over medium-high heat. Add 500g pork belly cubes and brown on all sides for about 5-7 minutes until golden and caramelized.
2. Step 2: Add 30g thinly sliced fresh ginger and 300g peeled daikon chunks to the pot. Stir for 1 minute until fragrant.
3. Step 3: Pour in 1/4 cup soy sauce, 3 tbsp mirin, 3 tbsp sake, 1 tbsp sugar, and 2 cups water. Stir gently to combine.
4. Step 4: Bring the mixture to a boil, then reduce heat to low. Cover and simmer gently for 1.5 to 2 hours until pork is tender and daikon is soft, stirring occasionally.
5. Step 5: Taste and adjust seasoning if needed. Serve hot, garnished with 2 sliced scallions for brightness.