🍖 Japanese Braised Pork Belly with Potatoes (Niku Jaga Style)

Ingredients

For the Braise

• 2 lbs (900g) pork belly, cut into large cubes

• 4 medium potatoes, peeled and cut into wedges

• 1 medium onion, sliced

• 2 cups water

• ½ cup soy sauce

• ¼ cup mirin

• ¼ cup sake

• 3 tbsp brown sugar

• 1 tbsp grated ginger

• 2 garlic cloves, minced

Optional Garnish

• Green onions, sliced

• Sesame seeds

• Steamed white rice

Instructions

Step 1: Brown the Pork

1. Heat a large pot over medium-high heat.

2. Add pork belly pieces and sear until golden brown on all sides.

3. Remove excess fat, leaving about 1 tablespoon in the pot.

Step 2: Build the Flavor Base

1. Add onions and cook until softened.

2. Stir in garlic and ginger.

3. Cook for 1 minute until fragrant.

Step 3: Simmer the Pork

1. Return pork to the pot.

2. Add water, soy sauce, mirin, sake, and brown sugar.

3. Bring to a gentle boil.

4. Reduce heat and simmer for 45 minutes.

Step 4: Add Potatoes

1. Add potato wedges to the pot.

2. Continue simmering for 25–30 minutes until potatoes are tender and have absorbed the sauce.

Step 5: Reduce the Sauce

1. Increase heat slightly.

2. Simmer uncovered for 5–10 minutes until the sauce becomes glossy and coats the pork and potatoes.

Step 6: Serve

1. Transfer to serving bowls.

2. Spoon extra sauce over the top.

3. Serve with hot steamed rice.

Serving Suggestions

• Pair with steamed rice and miso soup.

• Add soft-boiled eggs for a complete meal.

• Serve with pickled vegetables for a traditional Japanese-style dinner.

Prep Time

• Prep Time: 15 minutes

• Cook Time: 1 hour 20 minutes

• Total Time: 1 hour 35 minutes

Nutrition (Approx. Per Serving)

• Calories: 620

• Protein: 28g

• Carbohydrates: 30g

• Fat: 42g

Chef's Tip

For ultra-tender pork belly, simmer for an additional 30–40 minutes on very low heat. The longer cooking time allows the fat to render slowly, creating that melt-in-your-mouth texture while the potatoes soak up the sweet-savory soy glaze. 🍖🥔🍚✨