Soy-Braised Pork Belly with Ginger and Scallions

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Rich pork belly slowly braised in a fragrant soy sauce and ginger broth until tender and melt-in-your-mouth delicious. This japanese ready in about 115 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.

★ 4.3 (10 ratings) Prep: 15 min Cook: 100 min Serves 4 Japanese cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Add 1 lb cubed pork belly and brown on all sides, about 5-7 minutes, until nicely caramelized.
  2. Step 2: Add 1/2 cup soy sauce, 1/4 cup mirin, 1/4 cup sake, 1 cup water, 2-inch sliced fresh ginger, 3 smashed garlic cloves, 3 chopped scallions, and 1 tbsp sugar to the pot. Stir gently to combine.
  3. Step 3: Bring the liquid to a simmer, then reduce heat to low, cover, and braise gently for 1.5 hours, stirring occasionally, until pork is tender and sauce thickens slightly.
  4. Step 4: Remove ginger, garlic, and scallions before serving. Serve braised pork belly with steamed rice and garnish with fresh scallions if desired.

Frequently asked questions

How long does Soy-Braised Pork Belly with Ginger and Scallions take to make?

Total time is about 115 minutes (15 min prep + 100 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 Ginger and Scallions?

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 from drying out.

Can I substitute ingredients in Soy-Braised Pork Belly with Ginger and Scallions?

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 Ginger and Scallions 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 Ginger and Scallions?

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.

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