Sake and Soy Braised Pork Belly Recipe
This sake and soy braised pork belly is rich, tender, and full of umami. Slowly simmered with ginger, garlic, and a touch of sweetness, it delivers melt-in-your-mouth texture and deep, savory flavor—perfect over rice or noodles
Equipment
- Sharp knife & cutting board
- Large pot or Dutch oven with lid
- Measuring cups & spoons
- Tongs or slotted spoon
- Stove or burner
Ingredients
- 1.5 lbs 700g pork belly, skin-on, cut into 2-inch chunks
- 1 tablespoon vegetable oil
- 1 cup sake
- 1/2 cup soy sauce
- 1/4 cup mirin or rice vinegar with 1 tsp sugar
- 2 tablespoons sugar
- 1- inch piece fresh ginger sliced
- 3 cloves garlic smashed
- 2 cups water or enough to cover
- 2 green onions sliced (for garnish)
- 1 teaspoon sesame seeds optional
Instructions
Prepare the Pork Belly:
- Cut the pork belly into chunks. Place in a pot of boiling water for 5 minutes to blanch and remove excess fat. Drain and set aside.
Sear the Pork:
- Heat oil in a Dutch oven or deep pan over medium-high heat. Add pork belly pieces and sear until browned on all sides, about 5–7 minutes.
Add Aromatics and Braising Liquid:
- Add the sake, soy sauce, mirin, sugar, garlic, and ginger to the pan. Stir to coat the pork. Add enough water to just cover the meat.
Simmer:
- Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour and 15 minutes, or until the pork is very tender and the sauce has reduced to a glossy glaze.
Finish and Serve:
- Remove from heat and let sit uncovered for 5 minutes. Skim off any excess fat if needed. Garnish with green onions and sesame seeds. Serve hot with steamed rice or noodles.