Soy-Braised Pork Belly with Ginger and Scallions

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Rich pork belly slowly braised in a fragrant soy sauce and ginger broth until tender and melt-in-your-mouth delicious. This Japanese recipe, 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.

Ingredients

• 1 lb (450g), skin removed, cut into 1-inch cubes pork belly
• 1/2 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake
• 1 cup water
• 2-inch piece, sliced thin fresh ginger
• 3, smashed garlic cloves
• 3 stalks, cut into 2-inch lengths scallions
• 1 tbsp sugar
• 1 tbsp vegetable oil

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-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.