Soy-Simmered Pork Belly with Daikon and Ginger

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

Rich pork belly slowly simmered in a soy-ginger broth with tender daikon radish, offering a deeply savory and warming Japanese stew. This Japanese recipe, ready in about 85 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
• 2-inch piece, thinly sliced fresh ginger
• 1/4 cup soy sauce
• 2 tbsp mirin
• 3 tbsp sake
• 1 tbsp sugar
• 2 cups water
• 2 stalks, chopped for garnish green onions

Instructions

1. Step 1: Place 500g pork belly cubes in a medium pot and add 2 cups water. Bring to a boil over high heat and simmer for 5 minutes to remove impurities. Drain and rinse pork under warm water.
2. Step 2: Return pork to the pot with 300g peeled and chunked daikon radish and 2-inch thinly sliced fresh ginger. Add 1/4 cup soy sauce, 2 tbsp mirin, 3 tbsp sake, and 1 tbsp sugar.
3. Step 3: Bring mixture to a boil, then reduce heat to low and cover partially. Simmer gently for 1 hour, stirring occasionally, until pork is tender and daikon is translucent.
4. Step 4: Uncover and increase heat to medium-high. Cook for an additional 10 minutes until sauce thickens and lightly coats the pork and radish.
5. Step 5: Serve hot, garnished with 2 chopped green onions for a fresh contrast.