Simmered Pork Belly

Simmered Pork Belly

Two types of soy sauce for elevated flavor.

Cooking time
60 minutes+
  • Nutrition facts are for one serving.
  • Time to soak in flavor and boil the meat is not included in the cooking time.
  • Nutritional values do not include 5 Tbsp of white rice, and were calculated for 50% consumption of (A).

Ingredients(Servings: 6)

pork belly (2 to 3 blocks)

900 g (32 oz.)

white rice

5 Tbsp


2 cloves


2 knobs

(A) Simmering liquid

Kikkoman Soy Sauce

80 ml (2.7 fl. oz.)

mirin (Manjo Mirin, Kotteri Mirin)

160 ml (5.4 fl. oz.)


  1. Place the pork into a cooking tray, spoon on and coat well with the soy sauce, then set aside at room temperature for 30 to 60 minutes.  Use paper towel to wipe excess moisture off the pork’s surface.  Heat a fry pan over medium heat, place the block of pork inside to cook.  Cook the fatty sides for about 2 minutes, and the other sides (avoid directly cooking the lean meat surface) for about 1 minute each while rolling over to obtain a golden brown.
  2. Transfer the browned meat into a 22 to 24 cm (8.5 to 10 in.) diameter fry pan, add in plenty of water (about 2L /67.6 fl. oz.) and the rice, then place over medium heat.  Once boiling, remove any scum that forms.  Cover with a lid placed slightly off to the side to allow some steam to escape, then boil over low heat for 80 to 90 minutes. Turn off the heat, properly cover with the lid and set aside until cooled. 
  3. Rinse the meat under running water to remove any sliminess, then cut into 3 to 4 cm (1.5 in.) slices. Julienne the ginger. Peel the garlic.
  4. Into the same pot, or a 20 cm (7.8 in.) diameter pot, place (A), simmer for 1 to 2 minutes over medium heat, then add in the meat and cover entirely in the sauce while simmering for 4 to 5 minutes.
  5. Add in 300 ml (10.14 fl. oz.) of water and the garlic, turn the heat to medium, then low once boiling, and use paper towel to prepare an “otoshibuta”*, place the pot lid slightly off to the side, then simmer for about 30 minutes (flip over half-way).
    • An otoshibuta is a wooden cover that fits inside a pot and holds ingredients under a liquid while simmering.  A plate, paper towel or aluminum foil can also be used.
  6. Turn off the heat, remove the paper towel, add in the ginger, the cover with the lid once again and allow to steam for more than 10 minutes.

Cooking Basics

Ginger - julienned

Peel the skin of the ginger, and cut thinly, gradually sliding and stacking the slices. Then thinly slice from end to end.



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