Soy-Braised Pork Belly with Daikon and Ginger
Slow-braised pork belly simmered in a fragrant soy and ginger broth with tender daikon radish for a rich, satisfying Japanese stew. This japanese 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
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- Step 2: Add 30g thinly sliced fresh ginger and 300g peeled daikon chunks to the pot. Stir for 1 minute until fragrant.
- 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.
- 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.
- Step 5: Taste and adjust seasoning if needed. Serve hot, garnished with 2 sliced scallions for brightness.
Frequently asked questions
How long does Soy-Braised Pork Belly with Daikon and Ginger take to make?
Total time is about 135 minutes (15 min prep + 120 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 Soy-Braised Pork Belly with Daikon and Ginger?
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 pork belly, skin removed from drying out.
Can I substitute ingredients in Soy-Braised Pork Belly with Daikon and Ginger?
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 Soy-Braised Pork Belly with Daikon and Ginger 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 Soy-Braised Pork Belly with Daikon and Ginger?
Japanese japanese 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.
